insideKENT Magazine Issue 47 - February 2016 | Page 31

or tf n gh o ni ng er ini u ov n d en tay he s m t s w ne no p p nt i hy 00 ale W 40. he V £ t Valentine’s Menu Starters Seared Scallops Confit belly pork, apple and calvados, crackling, shallot foam Dry Aged Beef Tartar Smoked over cherry wood, pickled walnuts, wood sorrel, croutons, aged balsamic Jerusalem Artichoke Velouté Chard, king oyster mushrooms, cocoa oil Mains Venison Roast loin with juniper berry, scorched onion purée, pickled rhubarb, kale, venison smoked scotch bonnet jus Lemon Sole Fillet served in a mussel seaweed dashi infused with lemon grass, rice noodles Borlotti Bean Cassoulet Sautéed purple sprouting broccoli, hazelnut pesto Desserts Passion Fruit Soufflé Candied ginger ice cream Dark Chocolate Fondant Pistachio ice cream Cheese Includes canapes & petit fours 2 courses £25.00 3 courses £32.50 Sunday Lunch offer: 3 courses for the price of 2 courses visit www.princesgolfclub.co.uk or call 01304 611118 Email: [email protected] The Lodge at Prince’s, Sandwich Bay, Sandwich, Kent CT13 9QB