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

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Hannah Bond
5 years ago
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2 BEAGLE MENU Please choose a starter, main and dessert [ per person] Ham hock and smoked chicken terrine with apple and cider chutney Spiced pumpkin soup with smoked bacon and toasted pine nuts Smoked salmon plate with salt roasted beetroot and a horseradish dressing Fillet of hake with chive mash, cauliflower rarebit and grain mustard sauce Roasted breast of chicken with thyme roast potatoes, celeriac gratin, broccoli purée and tarragon jus Slow cooked Old Spot pork belly with a butterbean and chorizo casserole, winter greens and red wine sauce Baked vanilla cheesecake with orange sorbet Apple and raisin crème brûlée Bitter chocolate mousse with pistachio ice cream Please choose a starter, main and dessert [ per person] Lobster cocktail with iceberg lettuce and Mary Rose sauce Beef carpaccio with an oxtail croquette, capers and horseradish Jerusalem artichoke soup with Kentish stilton, apple and hazelnuts Chargrilled venison steak with braised red cabbage, gratin potatoes, honey roast pear and juniper sauce Roasted rump of Romney Marsh lamb with fondant potato, butternut purée and mint jus Fillet of salmon with smoked mashed potatoes, mussel and prawn broth Red wine and port poached pear with shortbread and vanilla cooked cream Warm marmalade bread and butter pudding Chocolate tart with white chocolate mousse and caramel sauce Page 1 of 4

BEAGLE MENU Please choose a starter, main and dessert [ 40.

3 BEAGLE MENU Please choose a starter, main and dessert [ per person] Smoked salmon parcel with watercress, avocado and a lemon dressing Rabbit, duck liver, mushroom and ham terrine with pear and elderflower chutney Smoked Ashdown cheese soufflé with a leek and mushroom sauce Pan fried guinea fowl with buttered Savoy cabbage, chestnuts, glazed carrots, prunes wrapped in bacon and juniper jus Fillet of beef with wild mushroom gratin, pot roast carrots and parsnips with a tomato and tarragon jus Roasted fillet of cod on crab and fennel risotto, with a saffron and caper dressing Baked egg custard tart with roasted quince and nutmeg Anglaise sauce Sticky toffee pudding with salted caramel sauce Vanilla rice pudding with preserved winter fruit compot Please choose a vegetarian option Bread crumbed Capricorn goats cheese with red onion marmalade and salt roast beetroots Honey roasted butternut fritter with black cabbage, roasted salsify and caramelized onion purée 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 [ 4.00 per person] Our Chef can select a sorbet to complement your chosen menu Cheese board [ 5.00 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

WINE LIST 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.

00 Red wines from around the world Sangiovese Rosso Di Toscano, Piccini, Italy 2009/10, 12% 14.50 Mâcon Rouge, Louis Jadot, Burgundy, France 2009, 12.5% 16.

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 Bacchus 2012, 11% Chapel Down Flint Dry 2012, 11% Chapel Down Union Red 2011/12, 12% Red wines from around the world Sangiovese Rosso Di Toscano, Piccini, Italy 2009/10, 12% Mâcon Rouge, Louis Jadot, Burgundy, France 2009, 12.5% Kleine Zalze Cabernet Sauvignon, Coastal Region, South Africa 2011, 14% Luis Felipe Edwards Gran Reserva Cabernet Sauvignon, Colchagua Valley, Chile 2011, 14% Château Moulin de Barrail, Bordeaux Superieur, France 2009, 12.5% Hungerford Hill Shiraz, Hunter Valley, Australia 2010, 14% Hardy s The Riddle Shiraz-Cabernet, South-Eastern Australia 2010, 13.5% Côtes du Rhone, Les Abeilles Rouge, Jean-Luc Colombo 2009/10, France 13.5% Rosé wines from around the world Hardy s The Riddle Cabernet-Grenache Rosé, South-Eastern Australia 2010/11, 11.5% Solandia Primitivo Rosato Puglia, Italy, 2009, 13% White wines from around the world Bolla Pinot Grigio delle Venezie, Italy 2010, 12% Chablis, Louis Jadot, France 2010, 12.5% Pouilly-Fume, Domaine Jean-Claude Chatelain, France 2007, 12.5% Veramonte Reserva Sauvignon Blanc, Casablanca Valley, Chile 2010, 13.5% Hardy s The Riddle Chardonnay-Semillon, South Eastern Australia 2011/12, 12.5% Hungerford Hill Semillon, Hunter Valley, Australia 2009, 12% Chardonnay Langhe, Domini Villa Lanata Italy 2010/2011, 12% Kleine Zalze Bush Vines Chenin Blanc, Stellenbosch, South Africa 2010, 13.5% Blackstone Chardonnay, Monterey County, USA 2009, 13.5% wine Torres Moscatel Oro Floralis Catalunya (50cl) Spain, nv 15% Don Jacoba Rioja Crianza Tinto, Bodegas Corral, Spain 2005, 13.5% JJ Hahn Reginald Shiraz, Barossa Valley, Australia 2009, 14% Fairtrade wine Kleine Rust Fairtrade Chenin Sauvignon 2010, South Africa 13% Kleine Rust Fairtrade Pinotage Rosé 2011, South Africa 13% Kleine Rust Fairtrade Pinotage Shiraz Cabernet Merlot 2010, South Africa 14.5% Page 4 of 4

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)