3 Course Dinner Menu

Starters

Clementine Cured Salmon, Pickled Cucumber, Crème Fraiche and Dill Dressing
Crispy Duck, Pomelo and Watercress Salad, Spiced Cashew, Hoisin infused Vinaigrette
Devon Crab, Papaya, Lemongrass and Mache Salad, with a Chilli Mint Dressing
Curried Lentil Veloute, Shallot Crisp, Golden Raisin, Yoghurt and Coriander
Carpaccio of Rare Kent Beef Fillet, Burrata, Pomegranate, Pistachio and Radicchio, Chilli Balsamic Dressing
Saffron, Butternut Squash and Porcini Risotto
Grilled Tiger Prawns, Rocket, Garlic Naan Croutons , Mango and Coriander Salsa
Seared Scallop, Pickled Kohlrabi, Crisp Chorizo, Pea Shoot Salad, Lime, Coriander and Ginger Dressing
Open Ravioli of Wild Mushroom Ragout, Shaved Parmesan, Wilted Spinach and Basil Oil
Smoked Venison, Shallot Pickle, Heritage Tomato, Rocket Salad dressed with a Plum Vinaigrette

Tamarind and Lemon Grass Marinated Beef Fillet, Pak Choi, Jewelled Rice, Plum and Port Reduction
Corn Fed Breast of Chicken, Persillade Potato, Roasted Chantenay Carrots, Tomato and Kalamata Olive Jus
Sea Bass Fillet, Fennel and Lemon Butter, Citrus Braised Endive Roast Pepper, Potato Fondant
Char-grilled Halibut, Chilli Coriander Chutney, Tomato and Crisp Onion Rice
Pan Fried Fillet of Cod, Cauliflower Puree, Roasted Root Vegetables, Brown Butter and Oloroso Sherry Reduction
Crisp Skinned Salmon, Carrot and Red Pepper Julienne, Crushed Spring Onion and Pak Choi Potato on a Soy, Tomato and Tarragon Reduction
Double Baked Cheese Souffle of Quickes Cheddar, Leek Gratin, Button Mushrooms and Truffle Cream
Ragstone Goat Cheese, Spinach and Shallot Pithivier, Chilli Aubergine Dice , Roast Butternut Squash and Charlotte Potato, Tomato and Basil Broth
Parmesan Gnocchi, Peas, Spinach, Wild Mushrooms, Prosecco Cream Reduction