Starters
Steamed Asparagus with quail egg  hollandaise sauce and streaky bacon
King prawns cooked in chilli butter with white wine sauce and homemade bread
Roast vegetable and goat cheese bruschetta 
Chicken Liver Pâté
  served with side salad melba toast and chutney
Meat Platter with Parma Ham, honey mustard gammon, salami Milano, mature cheddar and homemade bread

Main
Pan Fried Chicken Breast in a wild mushrooms sauce served with new potatoes, french beans wrapped and rocket
Romney Marsh Lamb shank in a red wine jus served on a bed of mash with roasted root vegetable
Fillet of Sea Bass , salsa Verde  roast cherry tomato, baby new potato and spring onions
Braised Irish Steak in a green peppercorn sauce, served with mash potatoes ,baby carrots, sauté broccoli 

Oven Roast fillet of Salmon served on a bed of puy lentils and green beans

Desserts
Lemon tarte served with raspberry coulis
Strawberry white chocolate & shortbread cake
Tiramisu’
Chocolate sponge pudding served with vanilla ice cream

Selection of cheeses with biscuits & chutnedy