Festive | Fletchers House Restaurant

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Fletchers House Restaurant

Christmas and New Year

Please check with the restaurant when booking for pre-order dates and deposits that are required.

Festive Menu

£42.00 Three Course

£34.50 Two Course

Available from Wednesday 4th December until Sunday 22nd December.

Pre - ordering is required for tables of six and over.

Canapés

Appetiser

Starters

Duck Confit Rillette,

Clementine Jelly, Walnut Toast.

Juniper Cured Salmon,

Fennel and Cucumber Salad, Orange Dressing.

Twice Baked Kentish Blue Cheese Souffle,

Celery Apple and Hazelnut.

Panko Pork Belly,

Mouli and Cucumber Salad, Red Pepper Sweet and Sour Sauce.

Harissa Aubergine,

Preserved Lemon, Pomegranate, Coriander Oil (Vegan).

Marinated Scallops,

Avocado, Ruby Grapefruit, Lime Dressing.

Coronation Chicken Terrine,

Pineapple Chutney.

Mains

Roast Turkey Breast,

Sage and Onion Stuffing, Roast Potatoes, Pigs in Blankets, Roast Parsnips and Carrots, Brussel Sprouts, Turkey Gravy.

Slow Braised Beef Cheek,

Dauphinoise Potato, Roast Shallot, Black Garlic Puree, Port Jus.

Seabass,

Mussels, Bok Choi, Fennel, Bouillabaisse Sauce.

Baked Stuffed Onion,

Vegetable Pearl Barley, Chimichurri Sauce (Vegan).

Duck Breast,

Roasted Root Vegetables, Mash Potato, Whiskey Cream Sauce.

Roast Fillet of Cod,

Smoked Cod, Potato and Leek Chowder.

Potato Gnocchi,

Oyster Mushrooms, Butternut Squash, Sage, Kentish Blue Cheese.

Desserts

Christmas Pudding,

Brandy and Vanilla Custard.

Dark Chocolate Crémeux,

Honeycomb, Vanilla Ice Cream.

Iced Drambuie Parfait,

Blood Orange, Honey Tuile.

Lemon Mousse,

Lemon Curd, Basil Meringue, Lime Sorbet.

Coconut Milk Panna Cotta,

Tropical Fruit, Passion Fruit Sorbet (Vegan).

Poached Pear,

Pecan Crumble, Pedro Ximenez Syrup, Rum and Raison Ice Cream.

Kent and Sussex Cheese Plate,

Apple Chutney, Oat Crackers.

New Years Eve Menu

£115.00 Per Person

Pre-order required and 50% deposit required upon booking.

Canapés and Kir Royale

Celeriac Soup with Hazelnut and Truffle Oil

Marinated Scallops, Wasabi Sorbet
or
Twice Cooked Kentish Blue Cheese Soufflé, Apple and Celery
or
Smoked Duck Breast, Liver Parfait, Confit Bonbon, Orange Jelly

Dockyard Gin and Elderflower Tonic sorbet

Beef Wellington, Red Wine Jus
or
Salmon Wellington, Caviar Velouté
or
Mushroom Wellington, Mushroom and Truffle Pureè, Mushroom Sauce

All Mains Served with Tripple Cooked Rosemary Potatoes and Buttered Kale

Kent and Sussex Cheeses, Apple Chutney

Glazed Lemon Curd Tart, Basil Meringue, Lime Sorbet
or
Dark Chocolate Cremeux, Blood Orange, Caramel Wafer

Tea, Coffee and Petit Fours