The Barn Restaurant Меню

Sample A La Carte

• Braised Belly of Pork

  9.00
  Crispy squid - chilli and ginger broth -crackling
• Smoked Haddock En Cocotte

  9.00
  Leeks - baked duck egg - gruyerre cheese
• Beetroot Carpaccio

  7.00
  Local goats curd - candied walnuts
• Breast of Local Pigeon

  8.00
  Cauliflower - walnuts -puree
• Confit Chicken Wings

  10.00
  King prawn - chorizo - red pepper
• Moules Mariniere

  8.00
  Cider - bacon - soft herbs
• Wild Mushroom Gnocchi

  8.00
  Truffle - parmesan- artichoke
• Parsnip and Honey Soup

  7.00
  Black pepper - parsnip crisps
• Pan Seared Cornish Mackerel

  9.00
  Crab - cucumber - wasabi

• Fillet of British Cod

  18.00
  Garlic mash - purple sprouting broccoli - mussels - cider
• Rump of British Lamb

  21.00
  Rosemary dauphinoise - glazed carrots-spinach
• Haunch of Local Venison

  22.00
  Swede - venison pasty - red wine caramel
• Breast of Organic Chicken

  20.00
  Fondant potato -bread sauce - red cabbage
• Wild Mushroom Macaroni

  15.00
  Poached duck egg - spinach - gruyerre
• Fillet of Turbot

  24.00
  Seafood‎ - minestrone - tomato
• Ribeye of British Beef

  24.00
  Marmite butter -stilton salad - beef dripping chips
• Fillet of Beef Wellington to Share

  30.00 per person
  Horseradish mash - beef dripping chips - kale

• Creamed Kale

  3.00 - 12.00
• Cauliflower Cheese

  3.00 - 12.00
• Horseradish Mash

  3.00 - 12.00
• Honey and Thyme Glazed Carrots

  3.00 - 12.00
• Beef Dripping Chips

  3.00 - 12.00
• Spinach and Stilton Salad

  3.00 - 12.00

• Chocolate and Pecan Tart

  7.00
  Poached pear - clotted cream
• Lemon ‘Cheesecake'

  7.00
  Blueberry - gin - meringue
• Rhubarb Tarte Tatin

  7.00
  Ginger ale syrup - yoghurt sorbet
• Vanilla Pod Pannacotta

  7.00
  Blood orange - curd - honeycomb
• Eves Pudding

  7.00
  Vanilla pod custard - hazelnuts
• Cheese

  10.00
  Selection of British cheese crackers - homemade chutney

Sample Lunch Menu

• Chilli Spiced Crispy Squid
  Ginger broth
• Cod and Dill Fishcake
  Lemon mayonnaise
• Wild Mushroom Macaroni
  Truffle - spinach
• Pork and Sage Rilette
  Homemade mustard picalilli
• Cheddar and Ale Soup
  Baked apple

• Slow Roast Belly of Pork
  Mustard mash - kale - apple sauce
• Local Venison Burger
  Stilton - watercress - sweet potato wedges
• Wild Mushroom Gnocchi
  Parmesan - spinach
• Moules Mariniere
  Skinny chips
• Smoked Haddock and Leek Fish Pie
  Purple sprouting broccoli

• Chocolate Fudge Brownie
  Vanilla pod ice cream - praline
• Local Apple Crumble
  Homemade‎ custard
• Traditional Treacle Tart
  Clotted cream - blood orange
• British Cheese Board
  Crackers - chutney

Sample Sunday Lunch

• Local Cauliflower Soup
  Cauliflower bhaji – curry oil
• Confit Chicken Wings
  Wild mushroom gnocchi – parmesan
• Potted Spiced Crab
  Seafood remoulade – deep fried polenta chips
• Pan Seared Smoked Haddock
  Potato terrine – poached rain ham duck egg - pancetta
• Home Cured Tenterden Trout
  Spinach – blood orange – buttermilk – local quails egg
• Braised Mutton Risotto
  Rocket – herb oil

• Roasted Rump of Lamb
  Goose fat roasted potatoes - home made yorkshire pudding - seasonal vegetables – thyme jus
• Breast of Organic Chicken
  Braised celeriac and chicken stew –roasted fondant potatoes – wild mushrooms
• White Gate Farm’ Slow Roasted Belly of Pork
  Local apples – suckling pig mash
• 28 Day Matured Roasted Sirloin of Beef
  Goose fat roasted potatoes - home made yorkshire pudding - seasonal vegetables - thyme jus
• Pan Seared Fillet of Trout
  New potatoes – crab – almond - scallop
• Pan Seared Fillet of Cod
  Spiced cous cous – pickled cabbage – king prawn

• Local Apple and Plum Crumble
  Stem‎ ginger ice cream
• Vanilla and White Chocolate Brullee
  Blood orange – orange polenta biscuit
• Selection of British Cheeses
  Crackers, homemade chutney
• Sticky Toffee Pudding
  Pecan and baileys ice cream – salt caramel
• Honey and Walnut Tart
  Clotted cream – new season pink rhubarb

Valentine's - Saturday

• Amuse
  Parsnip and honey soup

• Braised Belly of Pork
  Crispy squid - chilli and ginger broth - crackling
• Beetroot Carpaccio
  Local goats cheese - pickled beetroot
• Wild Mushroom Gnocchi
  Truffle - parmesan - artichoke
• Moules Mariniere
  Cider - bacon - soft herbs
• Breast of Local Pigeon
  Cauliflower - walnuts-puree

• Fillet of British Cod
  Garlic mash - purple sprouting broccoli - mussels - cider
• Rump of British Lamb
  Rosemary dauphinoise - glazed carrots-spinach
• Breast of Organic Chicken
  Fondant potato - red cabbage - bread sauce
• Wild Mushroom Macaroni
  Poached duck egg - spinach - gruyere
• Fillet of Beef Wellington to Share
  Horseradish mash - beef dripping chips - kale

• Chocolate and Pecan Tart
  Poached pear - clotted cream
• Lemon Cheesecake Mousse
  Blueberry - gin - meringue
• Selection of British Cheese
  Crackers - homemade chutney
• Vanilla Pod Pannacotta
  Blood‎ orange - curd - honeycomb
• Local Apple Crumble
  Vanilla pod ice cream
• Tea and Coffee Petit Fours

Valentine's Sunday

• Amuse
  Parsnip and honey soup

• Braised Belly of Pork
  Crispy squid - chilli and ginger broth - crackling
• Beetroot Carpaccio
  Local goats cheese - pickled beetroot
• Wild Mushroom Gnocchi
  Artichoke puree - truffle - parmesan
• Moules Mariniere
  Cider - bacon - soft herbs
• Breast of Local Pigeon
  Cauliflower - walnuts-puree
• Smoked Haddock En Coccotte
  Leeks - baked duck egg - gruyere cheese

• Roast British Beef
  Goose fat roasted potatoes - Yorkshire pudding - seasonal vegetables
• Wild Mushroom Macaroni
  Poached duck egg - spinach - gruyere
• Haunch of Local Venison
  Venison pasty - swede - creamed cabbage
• Fillet of British Cod
  Garlic mash - purple sprouting broccoli - mussels - cider
• Rump of British Lamb
  Rosemary dauphinoise - glazed carrots-spinach
• Breast of Organic Chicken
  Fondant‎ potato - red cabbage - bread sauce

• Chocolate and Pecan Tart
  Poached pear - clotted cream
• Lemon Cheesecake Mousse
  Blueberry - gin - meringue
• Selection of British Cheese
  Crackers - homemade chutney
• Vanilla Pod Pannacotta
  Blood orange - curd - honeycomb
• Apple and Cinnamon Crumble
  Vanilla pod ice cream
• Tea and Coffee
  Petit fours

Mother's Day

• Amuse
  Parsnip and honey soup

• Braised Belly of Pork
  Crispy squid - chilli and ginger broth - crackling
• Beetroot Carpaccio
  Local goats cheese - pickled beetroot
• Wild Mushroom Gnocchi
  Artichoke puree - truffle - parmesan
• Moules Mariniere
  Cider - bacon - soft herbs
• Breast of Local Pigeon
  Cauliflower - walnuts-puree
• Smoked Haddock En Coccotte
  Leeks - baked duck egg - gruyere cheese

• Roast British Beef
  Goose fat roasted potatoes - Yorkshire pudding - seasonal vegetables
• Wild Mushroom Macaroni
  Poached duck egg - spinach - gruyere
• Haunch of Local Venison
  Venison pasty - swede - creamed cabbage
• Fillet of British Cod
  Garlic mash - purple sprouting broccoli - mussels - cider
• Rump of British Lamb
  Rosemary dauphinoise - glazed carrots-spinach
• Breast of Organic Chicken
  Fondant‎ potato - red cabbage - bread sauce

• Chocolate and Pecan Tart
  Poached pear - clotted cream
• Lemon Cheesecake Mousse
  Blueberry - gin - meringue
• Selection of British Cheese
  Crackers - homemade chutney
• Vanilla Pod Pannacotta
  Blood orange - curd - honeycomb
• Apple and Cinnamon Crumble
  Vanilla pod ice cream
• Tea and Coffee
  Petit fours