Dinner
2 Courses £39.50 | 3 Courses £49.50
Entrees
Pan Seared Rye Bay Scallops (GF) (C)
Apple, Burnt Grapefruit, Tarragon
Hedgerow of Tonbridge Wood Pigeon (GF) (A)
Celeriac, Roast Pear, Port
Rye Fish Market Natural Smoked Haddock (GF)
Kedgeree’. Chorizo, Peas
Assiette of Jerusalem Artichoke (GF/DF) (V/Vg)
Rosemary, Sage, Pine Nuts
Leek & Potato Soup (V)
Ashmore Cheddar, Poached Egg
Main Courses
Duo of Hedgerow of Tonbridge Venison (A)
Pomme Puree, Root Vegetables, Blackberries
Rye Bay Bouillabaisse (A)
Lemongrass, Rouille, Gruyere
Truffled Gnocchi (GF) (V/Vg) (N)
Cauliflower, Spinach, Nerominded Cheese, Salted Almond
Ballotine of Free Range Tenterden Turkey (GF* )
Chestnut & Sage Stuffing, Traditional Accompaniments & Turkey Jus
Butternut Squash Pithivier (V)
Chestnut, Kale, Black Garlic
Rye Bay Wild Sea Bass (GF) (A)
Wild Mushroom, Vanilla, Salsify
Side Dishes
)Sauteed Local Greens (GF)
Buttered Pink Fir Potatoes, Crispy Onions
Mermaid House Salad (Vg)
Desserts
Traditional Christmas Pudding (N) (A) (VG*)
Brandy Sauce & Five Spice Ice Cream
Pear Belle Helene (Vg) (DF)
Tahitian Vanilla Ice Cream
Gooseberry Queen of Puddings
Brioche, White Chocolate, Toasted Meringue
Black Forest Gateau (A)
Marinated Cherries, Pedro Ximinez
Raspberry Souffle (N) (GF) £3.50 Supplement
Pistachio Custard, Dried Raspberry
Selection of English Cheese (GF*) £4.00 Supplement
Crackers, Quince, Grapes, Chutney & Pickled Walnuts
Choice of Home-made Ice Creams & Sorbet
Filter Coffee, Espresso, Cappuccino, Café Latte Tea or Infusions with Petit FoursGBP 4.00
A discretionary 10% Service Charge is added for good service.
