Saturday Dinner


SATURDAY DINNER MENU

Sample Menu For Spring 2017

TWO COURSES £28 / THREE COURSES £35

STARTERS

Necci Farm pigeon, cauliflower, goats cheese, red cabbage & almonds (n)

Oxford Blue cheese cream, pear, beetroot & pecans (v,n)

Steamed Shetland mussels, chorizo and cream broth, crusty bread

Charred Church Farm asparagus, poached duck egg, Prosciutto

Gin aromatic-cured salmon, pickled beetroot & turnip, horseradish yoghurt, maple & dill

Blow-torched mackerel, Niçoise salad

MAINS

Char-grilled Steaks:  

8oz Rib-eye  – 8oz Sirloin  – Flat Iron Steak

(From Great Broxhill Farm, Canterbury)

Served with a choice of side

Duck breast, wild garlic leaf, puy lentils and chorizo

Basil potato gnocchi, Jerusalem artichoke, salsify, olives and capers, tips of broccoli, broccoli puree, mint ricotta (v)

Roasted lamb rump, white bean, diced spring vegetables, bacon and feta

Pan-fried sea bass, steamed clams, squid ink risotto, broad beans, peas and sea herbs

Guinea fowl breast, parsnip fondant, braised chicory, roasted root vegetables

SIDES – £3.95

Buttered mixed greens, French beans and Pecorino, Thyme & garlic sautéed new potatoes Sweet potato fries, harissa mayo, Triple-cooked hand-cut chunky chips, Champ mash, Garden salad

DESSERTS

VAT charged at 20%, Dishes may contain nuts. Groups of 8 or more will have a 10% optional service charge added to the final bill.