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