Fine Dining in Kent

A la Carte Menu

Menu:

Starters

Poached Quail Egg, with Pea puree, Feta Cheese and Potato Crisp

 £9.95
Pinot Bianco Alois Lageder, Alto Adige, Italy

Rolled Foie Gras, Wild Mushroom Jelly, Quince, Toasted Brioche

£12.20
A20 Albarino, Rias Baixas, Spain 

Seared Scallops, Truffle Gnocchi, Cauliflower Puree

£12.50
Chablis Domaines les Marronniers Bernard Legland, Burgundy, France 

Pressed Chicken and Lemon Balm Terrine, Apricot Chutney

£9.95
 Villa Lucia Bianco, Tuscany, Italy

Sorbet Course

Main Courses  

Roasted Gressingham Duck Breast, Ratatouille of Vegetables, Salsify, Vanilla Creamed Potato

£21.95
Rioja, Dinastia Vivanco, Crianza, Spain 

Fillet of Hake, Kohlrabi Fondants, Spinach and Pancetta Lardons

£24.95
Alamos Chardonnay, Mendoza, Argentina

Saddle of Venison, Wild Mushrooms, Gratin Potato, Red Wine Jus

£26.95
Valdivieso Reserve Pinot Noir, Lontue, Chile 

Pea and Mint Risotto, Parmesan, Sweet Pickled Carrots and Courgettes

£12.95
Argento Pinot Grigio, Mendoza Argentina 

Desserts
 
Lemon Soufflé, Lemon Anglaise 
£7.95 
White Chocolate Bavarois, Dark Chocolate Sorbet
£8.50
Rhubarb and Custard, Rhubarb Mousse, Custard Ice Cream

£7.95
Apple and Blackberry, Calvados Sabayon, Cinnamon Ice Cream 

£7.95

Why not have a dessert wine to accompany your dessert, Or Port with a Cheese Course

Chateau Levant Sauternes, Bordeaux, France

Warres Warrior Port, Douro, Portugal

Tea & Coffee with Petit Fours

Side Dishes - £3.25 each:

Fine French Beans

Creamed Potato Broccoli

Green Salad

Cheese Menu (£9.00 per person as an Extra Course)

Sussex Camembert - A traditionally made camembert style, soft and creamy with a beautiful mildness. Made from pasteurised milk

Ashmore Goats Cheese - A handmade Kentish farmhouse hard goat’s cheese. This cheese is moulded and pressed in muslin for three days, then wrapped and allowed  to mature on pine shelves for at least three months. Each cheese is continually turned and tendered during this time

Ashmore - A Kentish farmhouse cheddar-like hard cheese made from unpasteurised cows milk sourced from both Holstein and Friesian cows and made by hand using a small holders recipe perfected over the past 25 years

Isle of Wight Blue - A naturally rinded soft blue cheese, made by hand with pasteurized Guernsey cows milk from the herd grazing around the Queen Bower Dairy capturing the flavour of the Arreton Valley. Winner of the best English Cheese Awards 2007

Our Head Chef is:

Carl Smith

All menus shown are samples of the fine and fresh cuisine provided in Hand Picked Hotel restaurants.  Dishes available may change at short notice as produce is sourced locally, where possible.