Set Menu for February – April
Starters
Hors D’oeuvres
A selection of freshly prepared dishes
Soup
Main Course
Romney Marsh lamb Shank on a puree potato with a redcurrant rosemary jus
Medallions of Beef on puree potato with mild mushroom sauce
Sauté corn fed chicken with crushed truffle potatoes, on a creamy bacon and leek sauce
Seared sea bass on crushed potatoes enhanced with a nutty caper butter
A filo pastry tart topped with char grilled vegetables and goats cheese on a rich tomato Coulis
Desserts
All desserts served with either Clotted Cream, Custard or Clotted Cream Ice Cream
The chocolate cabbage
Chocolate teardrop with Bailey crème Anglaise
Lemon posset with shortbread biscuit
Lemon Tart with winter berries
A selection of fine English cheeses with homemade chutney and biscuits
Bread and Butter Pudding with Custard
Home baked Apple Pie with Spiced Crème Anglaise
Steam Syrup pudding
Coffee & Tea Included
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