FESTIVE MENUS

Roasted Butternut squash soup topped with pumpkin seeds and served with crusty bread [VG]

Kentish Mushrooms in a brandy cream and fresh herb sauce on toasted brioche

Gin and beetroot cured salmon with rye bread, pickled beetroot and a rocket garnish

Smoked duck served on a crostini with caramelised onions and mixed leaves

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Traditional roast turkey

with crispy roast potatoes, parsnips, sage and onion stuffing, seasonal vegetables and bread sauce

Home made nut-roast

with roast new potatoes, maple coated parsnips, seasonal vegetables and cranberry sauce [VG]

Slow braised venison cobbler with a creamy mashed potato and tenderstem broccoli Oven roast whole sea bream With braised fennel, a potato rosti and lemon buttered winter greens

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Traditional Christmas pudding with brandy sauce [V]

Rumpot – Summer fruits matured in rum with spices, served with thick cream. (Vegan coconut cream available on request [VG])

Homemade profiteroles filled with Chantilly cream and served with a rich chocolate sauce [V]

Ginger and Orange chocolate cheesecake with a honeycomb ice-cream

Cheese plate – A selection of three cheeses with homemade Woolpack Inn chutney and biscuits [£2 Supplement] V

Seared scallops and pan roast king prawns, with rocket leaves and a bacon crumble

Smoked beetroot risotto, topped with crumbled goat’s cheese and micro herbs V

Carpaccio of beef fillet, with a horseradish cream and pickled beetroot

Winter vegetable consommé, with leek, turnip, French beans, carrots and homemade herb bread

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Kent Anno gin and lemon sorbet

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Pan roast saddle of lamb, with French beans, dauphinoise potatoes, a tomato concasse and rosemary jus

Glazed poussin, with roasted baby root vegetables, roast new potatoes and a sherry jus

Bisque risotto, topped with medallions of lobster, a Parmesan tuile and micro herbs

Butternut squash Wellington, with a roasted red pepper sauce, flash roasted new potatoes and wilted greens V

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A trio of desserts, A vanilla bean pannacotta, spiced winter rumpot and ginger marmalade brioche pudding

Iced strawberry soufflé, laced with Grand Marnier

Caramel & Kentish apple tart tatin, with salted caramel ice cream

Darkginger orange cheesecake with a hint of Cointreau and a Chantilly cream

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Kentish cheeseboard for the table

with Perry Court apple, figs, homemade Woolpack Inn chutney and artisan biscuits

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Glass of bubbles to toast at the bells

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Music until the early hours