Dinner 2 Courses £34.50 3 Courses £44.50 Entrees Confit Chicken and Leek Terrine (DF) Prosciutto Ham, Pickles & Tarragon Emulsion Scorched Local Mackerel (GF) Warm Potato Salad, Beetroot & Horseradish Truffled Summer Vegetable Risotto (V) (DF*) Soft Herbs & Crème Fraiche Cod Brandade Fishcakes Rocket, Parmesan & Sauce Gribiche Textures of Carrot (V/Vg) (N) (GF) Walnut Granola, Cream Cheese, Maple & Lemon Dressing Main Courses Whole Roast Creedy Carver Duck to share (GF) £10 Supplement Chateau Potatoes, Honey Roast Root Vegetables, Charred Cabbage & Port Jus St Margaret’s Bay Malt Glazed Pork Belly (GF) (A) (M) Fondant Potato, Smoked Cockles, Hispi Cabbage, Apple & Madeira Pan Roasted Wild Rye Bay Sea Bass (A) (C) (GF) Crab Gnocchi, Braised Iceberg, Caviar & Sauce Vermouth Pithivier of Roast Celeriac & Twineham Grange Cheese (V) (N) Spinach, Glazed Shallots, Parmentier Potatoes & Hazelnut Pesto Ras El Hanout Roast Cauliflower (V/Vg) (DF) Rainbow Chard, Feta, Caper & Raisin Dressing Side Dishes £4.50 Tenderstem Broccoli with Toasted Almonds (N) Mermaid House Salad Buttered New Potatoes Desserts Kentish Strawberry Tartlet (N) Roast Pistachio, White Chocolate Mousse & Black Pepper Ice Cream Dark Chocolate Hazelnut Torte (Vg) (N) (GF) Pedro Ximinez, Orange Sorbet Glazed Lemon Tart Raspberry Sorbet & Kentish Berries Kentish Apple ‘Pie’ (N) Frangipane & Blackberry Ice Cream Selection of English Cheese (GF*) £4.00 Supplement Biscuits, Chutney & Grapes Choice of Home-made Ice Creams & Sorbet Filter Coffee, Espresso, Cappuccino, Café Latte Tea or Infusions with Petit Fours £4.00 V.A.T. included at Current Rates. A discretionary 10% added for good service. Please advise your server if you have any allergies M – Mollusc, A – Contains Alcohol , N – Contains Nuts, V – Vegetarian, Vg – Vegan, DF – Dairy Free, GF – Gluten Free GF* – Can be Gluten Free, please advise your server DF* – Can be Dairy Free, please advise your server |