Main Courses


 

Slow Braised Shoulder of Udimore Lamb, Garlic & Olive Oil Mash,
Pea & Mint Puree, Chestnut Mushrooms, Orange & Redcurrant Sauce

Fillet of Free-Range Bodiam Pork, Black Pudding Farce, 
Smoked Pancetta, Blue Cheese Dauphinoise, Sautéed Greens & Juniper Jus

Roasted fillet of British Beef with Dijon Mustard & Aromatic Herbs,
Lyonnaise Potatoes, Shallot & Claret Jus

Saddle of Udimore Lamb, Apricot & Aromatic Herb Farce, 
Air-Cured Ham, Turmeric Potatoes with Spinach & Oyster Mushroom Cream

Pressed Belly of Five Spiced Free-Range Pork,
PakChoi & Chinese Leaf Stir Fry, Fondant Potato & Anise Sauce

Sautéed Breast of Free-Range Chicken, Asparagus & Tarragon Butter, 
Olive Mash, Pancetta & White Wine Cream

Sauté of Chicken, lightly Spiced Spinach & Potato, 
Toasted Almonds, Ginger-Infused Cream Sauce

Fillet of Beef Wellington (Carved at the table) supp £3 p/p
Boulangère Potatoes, Rich Shallot Sauce

‘Family Style’ Roast Leg of Lamb,
Honey Roast Parsnips, Rosemary Potatoes & Roast Gravy

Cumberland Sausage & Mash
Handmade Cumberland ring with a thick red wine & onion gravy

Kentish Free Range Pork “Three Ways”
Roasted stuffed Fillet, St Augustine’s Braeburn Sausage, Slow Roasted Belly,
Bubble & Squeak, Apple Compote & Cider Jus

Braised British Beef on Olive Oil Mash & Rich Bourguignon Sauce,
Button Onions, Tomatoes & Chestnut Mushrooms,
Rich Red wine, Thyme-infused Sauce

All main courses are served with your choice of potatoes
and a selection of seasonal fresh vegetables.