Menu A
Sweetcorn, crab and Thai vegetable chowder
with coriander rice balls
Slow roasted belly pork with braised red cabbage and French beans.
Classical Salted caramel and chocolate tart.
£37.75 per person
Menu B
Chefs own apple wood smoked salmon with toasted sour dough & lemon Thyme Mayonnaise.
Slow roasted duck with mixed bean cassoulet.
Lemon tart with lemon, lime and vanilla cream
£41.99 per person
Menu C
Kentish asparagus and Heritage tomato tart.
Roasted Portobello mushrooms and smoked garlic with crushed roasted new potato salad.
(vegan)
Light and Dark Chocolate mousse with sea salt.
£47.00 per person
Menu D
Chicken Liver Parfait with prosecco and lime butter
Pan seared fillet of salmon with red pesto and crushed new season potato cake.
Chefs own Strawberry tart with Chantilly cream
£49.99 per person
Menu E
Home Smoked Duck breast
with Orange Segment & Roasted Plum Salad and pea shoots.
Herb crusted best end of Kentish lamb with Dauphinoise potatoes
Home made Banoffee pie with mixed berry soup.
£55.99 per person
Menu F
Pan seared scallops with white pudding croquet & honey battered rocket leaves
Pan seared fillet of beef with bubble and squeak rosti.
Filled Strawberry shortbread with double cream and strawberries.
£67.55 per person
Menu G
Anti-pasti sharing platters to include:-
Aubergine parmigiana Buffalo mozzarella with fennel, caper and tarragon dressing
Polpetine bruschetta with toasted ricotta.
Assorted mixed olives
Freshly baked Italian breads with olive oil and balsamic
Assorted fine Italian cured meats.
Broad bean and pancetta with lemon, lime and parsley.
Poached fillet of wild sea bass on a bed of samphire and dressed with balsamic and rosemary
vinaigrette.
Home made rich chocolate torte.
£69.95 per person
Menu H
Roasted Carrot, Pomegranate and Feta cheese salad
Spaghetti with artichokes and oyster mushrooms and truffle oil.
Kentish Artisan cheese board.
£39.95 per person
Menu I
Griddled halloumi with Frito misto and spiced Tomato Concasse.
Slow roasted Dauphinoise potatoes with Sun dried tomato and goats cheese. (vegetarian)
Pot Au Chocolate
£39.95 per person
Menu J
Wild Mushroom Tart served with rocket salad and a port sauce (vegetarian)
Pan fried Cod loin served with grilled heritage tomatoes and griddled polenta.
Kentish Gypsy Tart with new season rhubarb and Black currants
£49.50 per person
Christmas fayre menu 2020 available from December 1st 2020
Canapes:-
Blinis with smoked Mackerel and dill pate.
Chicken liver parfait with sun-dried tomato butter and crispy red onion.
Saute of wild mushroom on garlic toast with red wine syrup. (v)
Starters:-
Brussel sprout and toasted Ginger soup with roasted pecan nuts. (v)
Deconstructed King Prawn cocktail with deep fried rocket leaves and tomato caramel.
Pan seared scallops with parsnip shavings and pomegranate and fine herbs.
Main courses.
Goose breast with dates, pickled cranberries and celeriac purée.
Cranberry-glazed roast turkey breast with wild rice stuffing
Root vegetable Tarte tatin (v)
Desserts:-
Sea-salted caramel tart with brandy milk chocolate and berries.
Traditional Christmas pudding with brandy sauce
All Christmas menus will be accompanied by goose fat roasted potatoes, honey roasted carrots and parsnips,
Braised red cabbage and brussel sprouts.
Seasonal Kentish cheese board £4.75 per person
Menu priced at £79.75 per person
Coffee can be included at a charge of £1.75 per person.
Christmas day chef charge £110.00 per hour plus vat
Waiting staff are charged £60.00 per hour including vat.
For locations 6 or miles from Canterbury a charge of £0.68 per mile (around trip).
Please note that a 75% booking deposit will be required to secure any Christmas day luncheon.
Waiting staff charged at £30.00 per hour (Christmas Day & New years eve £60 per hour)
Private Chef charged at £55.00 per hour (Christmas day and News years eve £110 per hour)
Not all kitchens are the same and we like leave all our kitchens as we find them,
we will add £20.00 to your final bill if we are required to wash-up prior to preparing
your meal
Mix and Match dishes Available with additional Subsidy and subject to availability.
All dinner parties with over 4 guests will require a Waitress / Waiter.
All menus are food cost only, a separate charge is made your private chef.