Menu - Main Courses

Main Courses

Roast Breast of Chicken - please choose one of the following sauces:

Tarragon Cream

Grain Mustard Sauce

Baked Garlic & Thyme Gravy

Mushroom & Chive Cream

Devilled Sauce

 

Roast Rib of Great British Beef with Gravy and Yorkshire Pudding

 

Roast Norfolk Turkey with Sage & Onion Stuffing, Pork Chipolata & Sherry Jus

 

Tandoori Chicken Breast with Basmati Rice, Aloo Palak & Raitha

 

Roast Supreme of Scottish Salmon with a Mussel & Parsley Cream

 

Baked Turnover of Billingsgate Seafood with a Shellfish Sauce

 

Roast Breast of Barbary Duck Served with a Stones Ginger Wine Jus

 

Roast Rack of English Pork with Crackling, Mustard Cream & Apple Sauce

 

Roast Saddle of Salt Marsh Lamb with Tomato & Tarragon Gravy

 

Bangers & Mash

Cumberland Sausage with Buttered Mash & Rich Onion, Smoked Ham & Lentil Gravy

 

Pot Roast Half Pheasant from Local Shoots with Baked Garlic & Smokey Bacon Stuffing and Juniper Gravy

(available November to April)

 

Braised Duck Leg Bourguignon with Onion, Woodland Mushroom & Smoked Bacon Garnish. Served with Mash Potato & Red Wine Gravy

 

Steak & Kidney Pie Braised in Gravy made with Ale from Nelsons Brewery, Chatham Historic Dockyard

 

Pan Fried Skate Wing with Lemon & Caper Butter

 

Caramelized Belly of English Pork with Apple Sauce and Gravy Laced with Kentish Cider

 

Chinese Roasted Duck Leg with Pak Choi, Fried Rice & Chilli & Ginger Sauce

 

Roast Cod Fillet Served with Lentil & Chorizo Casserole

 

Seared Fillet of Black Bream with a Melted Onion & New Potato Salad

 

Crispy Fish Cake Served with Bitter Salad Leaves & Tartare Sauce

 

Seared Fillet of Seabass with a Rich Shellfish & Tarragon Sauce

 

Steamed Fillet of Brill with Poached Mushrooms & Gewürztraminer Cream Sauce

 

Rich Casserole of Tender Beef with Onion and Parsley Gravy, Served in a Giant Yorkshire Pudding

   

Traditional Roast Chicken Breast Served with Stuffing, Chipolata, Bread Sauce, Gravy and Yorkshire Pudding - £1.00

 

Spatchcock Poussin Served on the Bone & Coated with Paprika, Smoked Bacon & Lemon Jus - £1.00

 

Pithivier of Assorted Poultry with a Baked Garlic & Woodland Mushroom Gravy - £1.00

 

Braised Lamb Shank with Mash Potato and a Rosemary & Tomato Jus - £1.80

 

Roast Saddle of Rabbit, Served on the Bone with Champ Potato, Barnstormers Cider & Grain Mustard Gravy - £2.20

 

Roast Rack of English Lamb with a Mustard & Herb Crust Served with a Rosemary & Redcurrant Jus - £2.80

 

Lobster Thermador with Buttered New Potatoes & Green Salad - £3.20

 

Fillet of Beef Wellington with Mushroom Duxelle, Pate, Crisp Puff Pastry and a Port Jus (cooked medium) - £4.00

 

Seared Veal Chop Marinated in Olive Oil with Garlic, Thyme & Lemon Zest, Served with Bitter Green Leaves and Sauté Potatoes - £5.00

 

Vegetarian Options

 

Ravioli of Chargrilled Vegetables with Basil Pesto 

Creamed Leek Tart with Brie, Asparagus & Oregano

Baked Half Aubergine with a Spicy Arabic Pilau Rice Scented with Cinnamon & Cumin

North African Vegetable Cous Cous with Steamed Cracked Wheat & Coriander

Gnocchi Romana with Spinach, Tomato Coulis and Parmesan Shavings 

Feuillette of Kentish Organic Woodland Mushrooms with a Vermouth & Tarragon Cream

Steamed Herb Crepes with Roasted Butternut Squash, Garlic & Rosemary.  Served with Plum Tomato & Smoked Paprika Coulis 

Tart of Sussex Stonegate Goats Cheese Organic Woodland Mushrooms & Pickled Red Onion Salad 

Baked Nut Roast, Flavoured with Garden Herbs, Shallots & Garlic.  Served with Tomato Coulis & Herb Oil 

Fresh Homemade Fettucinni – please choose one of the following sauces

Tomato & Basil
Woodland Mushroom & Vermouth Cream
Roasted Provence Vegetables
Creamy Leek & Stilton

 All dishes are served with seasonal vegetables and potatoes.


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