Starters
- Homemade Tomato Soup With Basil & Pine Nut
- Mussel And Clam Bouillabaisse
- Seared Stour Valley Wood Pigeon Breast With A Pear And Walnut Salad
- Pea, Leek And Mozzarella Arancini With A Pea & Mint Sauce
- Pan Fried Sardines With Samphire And A Kentish Lemon Rapeseed Oil Herb Dressing
Mains
- Pan Fried Loin Of Venison With A Carrot & Butternut Squash Puree, Fondant Potato,
- Curried Cauliflower With Lightly Spiced Lentils And Coconut Cream
- Cod Supreme In A Herb Crust With Saffron Potatoes, Wilted Spinach, Mussels, Leeks