Starters
Steamed Asparagus with quail egg  hollandaise sauce and streaky bacon
Monkfish and king prawns skewers with chilli butter and salad leaf
Roast vegetable and goat cheese bruschetta served with mix salad leaf
Chicken Liver Pâté
  served with side salad melba toast and chutney
Sea scallop with brown butter and capers and toasted panco breadcrumb

Main
Corn fed Chicken supreme in a wild mushrooms sauce served with potato duchesse, french beans wrapped in pancetta and honey glaze carrots
Romney Marsh Lamb shank in a red wine jus served on a bed of mash with rosted root vegetable
Fillet of Sea Bass , salsa Verde  roast cherry tomato, baby new potato and butter spinach.
Braised Fillet of beef in a green peppercorn sauce, served with pomme châteaux ,baby carrots, sauté broccoli and sesame seeds

Oven Roast fillet of Salmon in a cream and leeks sauce, served with mash potato butter green beans and roast tomato

Desserts
Lemon tarte served with raspberry coulis
Strawberry white chocolate e shortbread cake
Tiramisu’
Chocolate sponge pudding served with cream

Bread and butter pudding with Crème anglaise