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

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Roland Parker
6 years ago
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2 BEAGLE MENU Please choose a starter, main and dessert [ per person] Pressed leek and smoked halibut terrine with beetroot relish Wild mushroom and butternut tart with rocket and parmesan salad (v) Summer vegetable soup with goat s cheese dumplings (v) Breast of corn fed chicken with fondant potato, creamed celeriac, spring peas and bacon with tarragon butter sauce Fillet of salmon with champ potatoes, spring greens and sorrel sauce Confit duck leg with pea and broad bean risotto and chicken jus Baked vanilla cheesecake with lemon curd and raspberry coulis White chocolate mousse with coffee ice-cream and honeycomb Fresh fruit plate Please choose a starter, main and dessert [ per person] Beetroot gravadlax with cucumber, sour cream and dill salad Confit chicken roulade with air dried ham, celeriac and apple salad, toasted walnuts French onion soup with toasted Gruyère crouton (v) Fillet of bream with mousseline potatoes, spring peas, new season carrots, shallot and fennel butter sauce Roasted duck breast with smoked mash potatoes, wild mushrooms, spring greens and red wine sauce Slow-cooked feather blade of beef with confit of shallots, horseradish and potato purée Warm chocolate and pistachio brownie with a banana mousse and crème Anglaise Treacle tart, blood orange salad and clotted cream Fresh fruit plate with raspberry coulis Page 1 of 4

BEAGLE MENU Please choose a starter, main and dessert [ 48.

3 BEAGLE MENU Please choose a starter, main and dessert [ per person] Ginger and lime marinated fresh salmon with soya bean salad fried lotus crisp, soy sauce and shallot dressing Parma ham and mozzarella with radicchio, pear, pine nut salad, balsamic dressing Fresh pea velouté soup with crumbled feta and herb croutons (v) Fillet mignon with lobster tail and béarnaise sauce, new potatoes and French beans Line caught sea bass with seasonal vegetable risotto, morel mushroom and French tarragon sauce Roasted rump of lamb, rubbed with rosemary and cumin, with a parcel of braised lamb shoulder with sweet potato purée, French beans and pine nut and red pepper jus White chocolate mousse with raspberry sorbet and orange salad Tropical fresh fruit plate with mango sorbet Summer fruit jelly with clotted cream ice-cream and almond tuilles Please choose a vegetarian option Jerusalem artichoke, pea, broad bean and morel mushroom tagliatelle pasta with chives and Parmesan Butternut, spinach and barley nut roast with creamed savoy cabbage, roasted carrots and new potato fondant Page 2 of 4

COMPLEMENT YOUR MENU Wine reception [ 3.00 per person] Your choice of a glass of Hardy s Riddle Shiraz or Chardonnay, soft drinks and house nibbles Go Kentish [ 3.

4 COMPLEMENT YOUR MENU Wine reception [ 3.00 per person] Your choice of a glass of Hardy s Riddle Shiraz or Chardonnay, soft drinks and house nibbles Go Kentish [ 3.50 per person] Your choice of a glass of Kentish red or white wine, soft drinks and house nibbles Cocktail reception [ 4.00 per person] Your choice of Kir, Kir Royale, Pimms and lemonade, mulled wine, soft drinks and house nibbles Sparkling wine reception [ 4.00 per person] A glass of Fantinel Extra Dry, Prosecco, Italy, a selection of soft drinks and house nibbles Champagne reception [ 6.00 per person] A glass of Piper-Heidsieck Brut Champagne, a selection of soft drinks and house nibbles Canapés A selection of Chef s choice canapés for your event 4 per person per person per person Sorbet [ 4.80 per person] Our Chef can select a sorbet to complement your chosen menu Cheese board [ 6.00 per person] Selection of cheese and biscuits with celery and grapes After dinner liqueurs [ 3.25 per person] Your choice of brandy, Baileys, whiskey, Cointreau, Grand Marnier or Tia Maria Page 3 of 4

5 WINE LIST 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 2013, 11% Chapel Down Chardonnay 2010, 12% Chapel Down Union Red 2012, 11.5% 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% 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% 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% wine Torres Moscatel Oro Floralis Catalunya (50cl) Spain, nv 15% 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% Fairtrade wine Kleine Rust Fairtrade Chenin Blanc Sauvignon Blanc 2012, South Africa 13% Kleine Rust Fairtrade Pinotage Rosé 2010, South Africa 13% Kleine Rust Fairtrade Pinotage Shiraz 2011, South Africa 14% Page 4 of 4

Roasted breast of chicken with thyme roast potatoes, celeriac gratin, broccoli purée and tarragon jus

Roasted breast of chicken with thyme roast potatoes, celeriac gratin, broccoli purée and tarragon jus BEAGLE MENU Please choose a starter, main and dessert [ 37.00 per person] Ham hock and smoked chicken terrine with apple and cider chutney Spiced pumpkin soup with smoked bacon and toasted pine nuts Smoked