Dining

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experiencemenu

 

The menus listed below are sample menus and dishes can change without notice.

Starters

Artisan Bread Basket – Chef’s focaccia, grissini, pan de musica and gremolata
3.50
Tomato and pesto bruschetta
6
Jake’s cider onion soup keens cheddar toast
5
Venison and black pudding scotch egg, pancetta and saffron mayo
7
Smoked Bewl Reservoir ‘Tickled’ trout paté and toast
6
Atlantic king scallops, pea purée, crispy Parma ham and cumin foam
12
Whitstable mussels in cider cream thyme sauce with chef’s focaccia
8

Salads

Seasonal Chopped
Red and white cabbage, beetroot, edamame, chickpea and miso dressing (v)
sml 6 / large 12

Winter Warmer
Sweet potato, buttered baby gem, bacon, sprouts and pomegranate
sml 6/ large 12

Smoked Duck
Smoked duck breast, wonky vegetables and watercress with yuzu dressing
sml 7/ large 14

Mains

Hush Heath ale battered haddock, skin on fries, mushy peas, tarte sauce
14

Day boat catch of the day with seasonal vegetables
MP

‘Tickled Trout’ fish pie, minted peas
15

Beef and oyster stout pie and mashed potatoes
16

Classic British beef burger and skin on fries
12
Add cheese, bacon, egg or avocado 1

Free-range chicken supreme, creamy mashed potato, wild mushroom and bacon jus
14

35 day dry aged British sirloin server with watercress, cherry vine tomato, skin on fries
22
add Kentish blue, peppercorn, garlic butter or shallot & red wine sauce 1.50

Butternut squash and pumpkin ravioli, roasted squash and parsley truffle oil
13

Pan-roasted Canal Game Farm Pheasant, cavolo nero, chestnut mushrooms, bordelaise sauce
15

Sides – 3.50

Winter leaf salad
Skin on fries
Creamy mash
Minted peas
Cavolo nero, chili and lemon
Pan-friend wonky vegetables

Desserts

Chocolate bread & butter brioche pudding with custard
6.00
Jake’s Orchard apple crumble and ice cream
5.00
Sticky toffee pudding, toffee sauce with salted caramel ice cream
5.00
Chocolate orange torte, fudge sauce and Cointreau crème anglais
6.00
Winter Eton Mess
5.00
Ice cream & sorbet ask for today’s selection
5.00
Selection of local cheeses served with chutney, quince and crackers
9.50

After dinner drinks

Liqueur Coffees – £4.50
Calypso
Irish
Irish Baileys Cream
Brandy

Winter Cocktails
Mulled Jake’s Cider – £4
Hot Toddy – £4
Hot Sloe Gin and Apple – £5

Sweet wines and Port
2013 The Welder Chenin Blanc, South Africa
gls £5 / btl £30

1946 Toro Albala Don PX convent seleccion, Spain
gls £50 / btl £300

Quinta de Invantado, Late bottled unfiltered, Portugal
gls £7 / btl £45

Sharing Platters – all served with artisan bread – 15

From The Sea
Smoked Bewl trout paté, devilled whitebait, whole scampi tails and pickled herring

From The Farm
Kentish cured meats using locally reared rare breed pork served with pickled onions and fig jam

From The Field
Smoked hummus, grilled artichoke hearts, grilled halloumi, courgette ribbons, olives and pepperdews

Sandwiches

Carrot, chutney & hoummous sandwich served with macerated tomatoes, crisps & salad garnish
Crayfish & chill mango bagel served with seasonal salad
Parma ham and pear, served on multigrain chunky break, seasonal salad

Fixed Price Menu

Served from 12 noon – 6pm Monday to Thursday

Two Courses – £15  /  Three Courses – £17.50

Starters

Soup of the day, chunky bread
Ham Hock terrine, spiced apple chutney, melba toast
Classic bruschetta served on toasted sourdough, olive oil

Mains

Penne giardiniera, courgette and parmesan and spinach balls
Classic fish & chips, tartare sauce and peas
Beef stroganoff, cornichons, scented rice

Desserts

Hot baked waffle, butterscotch sauce, vanilla ice cream
Limoncello polenta cake, candied lemons and lime sorbet
2 scoops ice cream (please ask for the flavours)

Sunday Roasts

A choice of two roasts is available every Sunday from 12 noon
£14.95

Food allergies and intolerances: please speak to a member of staff about your requirements before ordering your food so we can accommodate your needs.