VALENTINES MENU 2016

Deep Fried Whitstable Rock Oysters, Celeriac & Grain Mustard Remolade, Mango,
Cucumber & Soy Dressing
——————–

TO START

Foie Gras & Duck Liver Parfait with Red Onion Chutney & Toasted Sourdough
——-
Hand Pick Devonshire Crab Salad on Toasted Brioche,
Avocado Mousse & Pickled Radish
——
Oaked Smoked Salmon & Crayfish Cannelloni with Lemon Gel, Caviar Cream
Garden Herb Crumb

TO FOLLOW

Grilled Fillet of 28 Day Aged Beef, Watercress Puree, Smoked Bacon Infused Cabbage
Dauphinoise Potato, Bone Marrow Sauce
——-

Pan Fried Wild Halibut with Slow Cooked Fennel & Confit Lemon,
Herbed New Potatoes, Tarragon Emulsion
——-

Trio of Kentish Pork with Slow Cooked Belly, Honey Roast Loin, Cumin Spiced Cheek
Fondant Potato & Grain Mustard Sauce

TO FINISH
Dark Chocolate Mousse with Milk Sorbet & Passion Fruit Dressing
Kentish Honeycomb
——
Frozen Amalfi Lemon Parfait with Toasted Meringues, Vanilla Poached Cranberries
Honey & Almond Tuile
——
Selection of French & English Cheese, Rubens Apple Chutney & Biscuits

Coffee & Hand Made Chocolates

Have you seen these?