Riverside “a la carte” Menu Feb 2012

 

Mains
Staplehurst Roasted Pheasant with green peas a la francaise
£13
Terrine Of Fresh Kentish Seasonal Vegetables, Spicy tomato Chutney and country toast
£13
Poached smoked haddock & hen egg, champ potato and pommery mustard sauce
£14
Chicken breast stuffed with Buffalo mozzarella & sundried tomatoes, Colcannon mash
and Mushroom sauce
£15
Pan fried calves liver, Bubble & squeak, crispy pancetta and lyonnaise sauce £16.5
Roast loin of veal, glazed herb crust and tomato & olive sauce
£18.50
All Side Dishes £3.5 (please see choices below) olives £3, bread 1.50 per portion.
 
Steaks
(Pick your choice sides & sauce) (Add: garlic and parsley butter 50p)
Kentish ribeye steak
£19
  Kentish fillet steak
£23 Kentish Chateaubriand
£49 to share
 (Limited availability unless pre-ordered) ~
 Potatoes: rosti, fondant, sautéed, dauphinoise potato, hand cut chips
~
Vegetables: broccoli, spinach, carrots, cabbage, selection of seasonal vegetables ~
Sauce: red wine sauce, creamed mushroom sauce, Madeira sauce, pepper corn Sauce

Desserts 
Sticky toffee pudding & butter scotch sauce
£6
Vanilla crème brulee with almond tuille
£6
Kentish apple Tart tatin, and honey & cinnamon ice cream
£7
Milk chocolate mousse, girottines, and ice cream
 £7.5
Dessert sharing board
£16
Selection of regional British cheeses, homemade chutney and biscuits £7