| Starters | |
| Tomato and Mozzarella Tart with a Rocket Salad and Pesto Dressing | |
| King Prawn Cocktail with Rustic Brown Bread | |
| Locally Shot Pigeon Terrine, Orange Marmalade and Toasted Brioche | |
| Ham Hock Ravioli with a Celariac Remoulade served with Apple Puree | |
| Cream of Cauliflower Soup with Stilton Beignets | |
| Mains | |
| English Sirloin of Beef with Yorkshire Pudding and Red Wine Sauce | |
| Local Roast Pork with Homemade Stuffing, Crackling and Apple Sauce | |
| Penshurst Lamb, Studded with Rosemary and Garlic | |
| Free Range Breast of Chicken and a Blue Cheese Mousse, Duchess Potatoes, Glazed Green Beans and a Cep Cream | |
| Salmon En Croute with a Mushroom Duxelle and Dill Creamed Potatoes and Sweet White Onion Sauce | |
| Wild Mushroom and Spinach Tagliatelli with Toasted Pine Nuts | |
| Desserts | |
| Apple, Sultana and Cinnamon Crumble with Crème Anglaise | |
| Chocolate Tart with Pistachio Ice Cream | |
| Rhubarb and Stem Ginger Parfait with Short Bread | |
| Selection of Ice Creams and Sorbets | |
| Chef's Selection of 3 Cheeses, with Pickles and Biscuits | |