Autumn/Winter Mains

Kentish Reared Rib Eye Steak
An 8oz (pre cooked weight) rib eye steak served fresh from the chargrill with grilled tomato, flat mushroom and chips, why not add pepper corn sauce, horseradish or stilton butter for £1.00
£14.95

Roasted Bacon Wrapped Chicken Breast
Filled with mozzarella cheese and fresh sage, with roasted butternut squash and green beans, finished with a creamy mushroom, Madeira, and rosemary sauce
£11.25

Tempura Hake
Crisp battered fillet of hake presented on sesame stir-fried vegetables & noodles drizzled with sweet chilli sauce
£10.95

Kentish Sausage Meat Wellington
Served on bramley apple mash with braised Savoy cabbage & black pudding finished with a creamy grain mustard sauce

½ Lamb Shoulder
Reared in Kent and slow braised over night, served on parsnip mash with its own rich red wine & port gravy, served with a bowl of the season’s vegetables
£14.50

Whole Roasted Trout
Served on a warm orange, fennel, olive and new potato salad

Roasted Courgette Provencal
Courgette halves filled with provencale vegetables topped with mature cheddar served on a bed of pesto rice with fresh Parmesan shavings
£9.25

Butternut Squash & Broccoli Tart
Oven roasted broccoli & butternut squash infused with fresh garlic, olive oil and  served in a crisp filo basket topped with melted stilton, served on sauté green beans & potatoes finished with a cranberry, orange & port sauce
£9.25