insideKENT Magazine Issue 27 - June 2014 | Page 59

New à la carte lunch menu To celebrate the beginning of the new season, Michael Caines Restaurant at ABode Canterbury has launched a new Spring menu. SAMPLE MENU S TA R T E R S Sweetcorn soup baby sweetcorn, almonds and tarragon Fresh goats curd Heritage beetroot, walnut and lambs lettuce Cured stone bass carpaccio chopped boiled egg, coriander and lime Smoked trout mousse assorted cucumbers, borage, dill Snow pea salad smoked ham hock, Black Forest ham, mustard dressing Duck liver parfait sweet and sour elderflower, fennel and peach salad MAINS Puff pastry cage poached hen egg, asparagus, chervil hollandaise Wild garlic risotto wild mushroom and assorted sorrels Roast pollock watercress purée, apple, radish, jersey royal potato, chive oil Roast rainbow trout crushed minted peas, channel squid, chorizo foam, lemon Roast breast and leg of chicken purple sprouting broccoli, Boulangère potato and a light Confit spring lamb shoulder shallot purée, fennel, olive and a light cumin jus For further information, or to make your reservation, please call £5.95 £6.25 £6.50 £6.95 £7.25 £6.25 £8.50 £8.75 £9.50 £10.00 £10.50 £11.00 ABode Canterbury, 30-33 High Street, Canterbury, CT1 2RX 01277 766 266 E: [email protected] www.abodecanterbury.co.uk Please quote INSIDE KENT when calling. www.abodehotels.co.uk