BEAGLE/MENU

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Howard Shields
6 years ago
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1 BEAGLE/MENU

2 BEAGLE/MENU The Beagle restaurant is available to book exclusively in the evening for twelve to twenty-two guests. We offer a range of menus to suit your budget. Please choose one starter, main course and dessert for your whole party to enjoy and advise us of any vegetarian or additional dietary requirements in advance. Each menu includes freshly baked bread with your starter and coffee and mints to finish. Please choose a starter, main and dessert per person Heritage tomato and shaved fennel salad with smoked aubergine puree, orange and black olive dressing (ve) Courgette, lemon and cumin soup (ve) Bacon, leek and goats cheese tart with summer leaves and pine nut dressing Breast of corn fed chicken with fondant potato, creamed celeriac, spring peas and bacon with tarragon butter sauce Fillet of salmon on minted new potatoes with broad beans, asparagus, braised baby gem and hollandaise sauce Fillet of seabass on herby mashed potato with samphire, carrot crisps, saffron and mussel cream sauce Roasted pepper stuffed with globe artichoke, aubergine and tomato, served on soft polenta with pine nut and basil dressing (ve) Baked vanilla cheesecake with lemon curd and freshly poached strawberries White chocolate mousse with coffee ice cream and honeycomb Kentish summer pudding with raspberry cookies (ve) Please choose a starter, main and dessert per person Local beetroot with asparagus jelly, toasted sesame and pine nut humous on summer leaves (ve) Salmon and seaweed ballotine with herbed crème fraîche, salmon caviar and pickled cucumber salad Kentish crab salad with soft boiled quail s egg and tomato gazpacho Baked fillet of cod with a parsley and parmesan crust with new season baby vegetables and a light lemon butter sauce Roasted duck breast with smoked mashed potato, wild mushrooms, spring greens and red wine sauce Fillet of Kentish beef with porcini mushroom potato gratin with steamed vegetables and summer truffle jus Lentil and potato moussaka served with a tomato, olive, asparagus and herb salad (ve) Coconut rice pudding with poached peaches and raspberry sauce (ve) Treacle and lemon tart with clotted cream and a blood orange and raspberry salad Poached rhubarb with vanilla crème brûlée and hazelnut granola Our awarding winning catering team take pride in using fresh local produce. Our chefs are happy to design a bespoke menu just for you. If you have a theme in mind, or are looking for something specific, just let us know.

Please choose a starter, main and dessert 48.

and pea puree Line caught sea bass with seasonal vegetable risotto, wild mushroom and tarragon sauce Rosemary and cumin roasted rump of lamp, served with braised lamb shoulder with sweet potato

3 Please choose a starter, main and dessert per person Parma ham, mozzarella and radicchio salad with pear, pine nuts and balsamic dressing Baked ricotta with griddled asparagus, pea shoots and pesto (v) Pan fried scallops with crispy bacon and pea puree Line caught sea bass with seasonal vegetable risotto, wild mushroom and tarragon sauce Rosemary and cumin roasted rump of lamp, served with braised lamb shoulder with sweet potato puree, French beans, pine nuts and a red pepper jus Locally sourced venison Wellington, juniper berry jus, potato gratin, braised red cabbage and stem broccoli Kentish pea risotto with broad beans, baby gem, salsify crisps and Kelly s goat s cheese crumble (v) White chocolate mousse with raspberry sorbet and orange salad Summer fruit jelly with clotted cream ice cream and almond tuilles Fresh tropical fruit plate with mango sorbet (ve) Complement your menu To complement your dinner why not add a fourth course, an arrival drink or wine on the table. We offer the following but if you had something in particular in mind let us know. Canapés Chef s choice of canapés 4 per person per person per person Cheese and biscuits A selection of cheese and biscuits 5 per person Drinks A glass of Chapel Down or prosecco on arrival always goes down a treat. We have a wide variety of wines on the following page to complement your chosen menu. One of our team will be happy to advise you if needed. Dietary requirements We can accommodate many dietary requirements providing you let us know in advance of the dinner. If you keep us updated you can give us your final numbers and dietary requirements three full working days prior to your event.

WINE/MENU Champagne & sparkling wine Piper-Heidsieck, Brut, NV 12% 35.00 Fantinel Extra Dry, Prosecco, Italy, 11.5% 19.00 Kentish wine Chapel Down Rosé Brut, 12% 35.

4 WINE/MENU Champagne & sparkling wine Piper-Heidsieck, Brut, NV 12% Fantinel Extra Dry, Prosecco, Italy, 11.5% Kentish wine Chapel Down Rosé Brut, 12% Chapel Down Flint Dry 2014/15, 11% Chapel Down Bacchus 2014/15, 12% Chapel Down Union Red 2014/15, 11.5% Fairtrade wine Kleine Zalze Fairtrade Chenin Blanc Sauvignon Blanc 2015/16, South Africa 13% Kleine Zalze Fairtrade Pinotage 2011/15, South Africa 14% White wines from around the world Bolla Pinot Grigio delle Venezie, Italy 2013, 12.5% Chablis, Louis Jadot, France 2013, 12.5% Pouilly-Fume, Domaine Jean-Claude Chatelain, France 2011, 12.5% Veramonte Reserva Sauvignon Blanc, Casablanca Valley, Chile 2013, 13.5% Hardy s The Riddle Chardonnay-Semillon, South Eastern Australia 2014, 12.5% Coat Door Sauvignon Blanc-Semillon, Western Australia 2011, 13.5% Chardonnay Langhe, Domini Villa Lanata Italy 2012, 13.5% Kleine Zalze Bush Vines Chenin Blanc, Stellenbosch, South Africa 2014, 13.5% Blackstone Chardonnay, Monterey County, USA 2012, 13.5% San Giorgio Pinot Grigio, Delle Venezie, Italy, 2015, 12% Rosé wines from around the world Hardy s The Riddle Shiraz Rosé, South-Eastern Australia 2014, 11.5% Solandia Primitivo Rosato Puglia, Italy, 2009, 13% Red wines from around the world Sangiovese di Toscano, Trambusti, Italy, 2011, 13% Mâcon Rouge, Louis Jadot, Burgundy, France 2011, 12.5% Kleine Zalze Cabernet Sauvignon, Coastal Region, South Africa 2011/12, 14% Luis Felipe Edwards Gran Reserva Cabernet Sauvignon, Colchagua Valley, Chile 2012, 14% Château Moulin de Barrail, Bordeaux Superieur, France 2010, 12.5% Red Knot Shiraz, McLaren Vale, Australia 2014, 13.8% Hardy s The Riddle Shiraz-Cabernet, South-Eastern Australia 2013, 13% Côtes du Rhone, Les Abeilles Rouge, Jean-Luc Colombo 2012, France 14% Don Jacoba Rioja Crianza Tinto, Bodegas Corral, Spain 2009, 13.5% JJ Hahn Reginald Shiraz, Barossa Valley, Australia 2009, 14% San Giorgio Montepulciano D Abruzzo, Italy 2014, 13% Dessert wine Torres Moscatel Oro Floralis Catalunya (50cl) Spain, nv 15% Wines and vintage are subject to availability.

Breast of corn fed chicken with fondant potato, creamed celeriac, spring peas and bacon with tarragon butter sauce

Breast of corn fed chicken with fondant potato, creamed celeriac, spring peas and bacon with tarragon butter sauce BEAGLE MENU Please choose a starter, main and dessert [ 44.40 per person] Pressed leek and smoked halibut terrine with beetroot relish Wild mushroom and butternut tart with rocket and parmesan salad (v)