Restaurant

~ ENTREES ~

Roasted butternut squash and red pepper soup.

Salade de chevre chaud; salad of roasted pine nuts, crisp smoked bacon, and hot melted goats cheese.

Feta cheese and chickpeas, on a bed of radish, red onions and watercress, drizzled with balsamic vinaigrette.

Gravadlax, thinly sliced fresh salmon marinated with dill and citrus fruits, served with brown bread.

Mushroom and cherry tomato filo tartlet, with caramelised onions and fresh thyme.

Peeled tiger prawns pan-fried with spring onions, mange-tout, ginger, coriander and garlic on wilted mixed leaves.

Homemade chicken liver and port pate, served with wholemeal toast.

~ DESSERT ~

Homebaked warm apple tarte tatin, served with cream or ice cream.

Jean-Pierre’s legendary double-baked lemon and raspberry cheesecake with cream.

A duo of Champagne rhubarb, and honeycomb ice creams.

A selection of French cheeses with apple, grapes and biscuits.

Homemade crème brulee.

Baileys chocolate truffle torte, served with cream or ice cream.

Caramelised pineapple and white vanilla ice cream drizzled with a light caramel sauce.

~ PLATS ~

Fillet de poulet poché, poached free-range chicken breast, wild mushroom, tarragon and white wine reduction.

Morue a la Provancale, pan-roasted Ramsgate fillet of cod with Provencale sauce.

Daube d’agneau, tender English lamb slow-roasted in red wine with bacon and shallots.

Poivrons farcis, seared peppers stuffed with a courgette and cherry tomato risotto.

Filet de porc stroganoff, pan fried medallions of local pork fillet, mushrooms & onions with a mild, creamy grain mustard sauce and wild rice.

Filet au poivre, ou au Roquefort, grilled 8oz English fillet steak, with a choice of pepper or Roquefort sauce. (supplement £5.00)

Magret de canard a l’orange et canneberges, fanned Kentish duck breast, with a sweet orange and cranberry sauce.

Grilled Dover sole. (supplement £9.00)

Loup de mer, oven roasted fillet of sea bass, capers and lemon butter.

(All dishes served with a selection of fresh vegetables and potatoes)

~ DRINKS ~

Fresh Coffee or Tea with and chocolate mints: £2.50

Liqueur Coffees, Irish Whiskey, Baileys, Tia Maria, or Rum: £5.00

Remy Martin Brandy V.S.O.P 25ml-£6.00 50ml-£10.00

Three Barrels Brandy V.S.O.P 25ml-£4.00 50ml-£7.00

Late Bottled Vintage Port Taylors 1995 50ml. £6.00

Ruby Port - 50ml £5.00

Liqueurs: - Amaretto, Drambuie Armagnac, Tia Maria (25ml.) £5.00

Baileys, Cointreau or Grand Marnier (50 ml.) £8.00