Four Course A la Carte Menu

Four Course A la Carte Menu

Fine Dining in Kent


 

A La Carte

 

Starters

 

Poached Quail Egg, with Pea Puree, and Feta Cheese

 £9.95

Lobster salad, Baileys Jelly

 £12.20

Carpaccio of Pigeon, Balsamic glazed Beets, pomegranate dressing £12.50

Spring Onion Risotto, Avocado Ice Cream, Parsnip Crisps

 £9.95

Sorbet Course

 

 

Main Courses  

 

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

£21.95

Seared Fillets of John Dory, Mussel Chowder, Roasted Samphire

£24.95

Tournedo of Beef Rossini, Fillet of Beef, Truffle Jelly, Seared Goose liver

  £26.95

 

Cherry Tomatoes Stuffed With Lemon and Parsley Cous Cous

Provencal sauce

£12.95


Desserts
 
Banana Soufflé, Banana Ice Cream, White Chocolate Sauce
£7.95 


Baked Alaska
£8.50

 

Assiette of Chocolate, Marquise, Sorbet, White Chocolate Bavarois

£7.95


Apple Mouse, Apple Compote, Sorrel Ice Cream

£7.95


Why Not Have a Dessert Wine To Accompany Your Dessert, or Port with a Cheese Course

 

We recommend:

Château Levant Sauternes, Bordeaux, France

Warres Warrior Port, Douro, Portugal

 

 Cheese Menu

(£10.50 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 goats 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.

 

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