Breakfast Menu

We are now serving breakfast daily to the public between the hours of 8.00 am and 10.00 am

Cereal, toast, jams & preserves

£3.95

Fresh baked pastries

£3.50

Home-made porridge, brown sugar, whisky

£4.00

Smoked salmon, scrambled egg, crème fraîche

£7.95

Black pudding, local sausage, free-range duck egg, fried toast,
field mushroom, smoked streaky bacon

£9.95

English muffin, poached egg, smoked streaky bacon, hollandaise sauce

£8.50

Fresh fruit salad, natural yoghurt, granola

£4.95

• B&B guests enjoy one of the above, orange juice and tea/coffee
• Please notify a member of staff of any allergen and dietary requirements.
• A discretionary 10% service charge will be added to your bill.

Lunch Menu, served Monday – Saturday (changes most days)

Snacks

Baked bread & slated butter

£2.5

To Begin

Pea soup, confit duck egg (v)

Thai chicken salad, peanuts, cashews & lime

For Main

Black chilli pork belly, mashed potato & cabbage

Cod, new potatoes, peas & butter sauce

Sides

Salt baked cabbage (v)

£ 3

Green salad, fine beans & shallot (v)

£ 3

Triple cooked chips & paprika salt (v)

£ 3

Beetroot, quinoa & feta (v)

£ 3

New potatoes & salsa verde (v)

£ 3

For Pudding

Pineapple upside-down cake, chilli & yoghurt

White chocolate panna cotta, strawberry compote & sorbet)

2 courses for £15.00, 3 for £18.00

⦁ Please notify a member of staff of any allergen and dietary requirements.
⦁ A discretionary 10% service charge will be added to your bill. Service charge is distributed to all front of house and kitchen staff.

À La Carte Menu

Bar & Restaurant Snacks

Baked bread & salted butter

£2.5

Starters

Crab cake, cucumber raita & sweet chilli

£7

Confit duck & foie gras terrine, cherries & brioche

£8

Burrata, heritage tomato, pine nut & basil (v)

£7

Mackerel, smoked cod roe & gooseberry

£8

Pea soup, slow cooked hen’s egg & crisp shallot (v)

£6

Chorizo, red pepper, Manchego & black olive salad

£7

Mains

Onion tart tatin, Bowyer’s Brie & pickled apple (v)

£ 16

Skate wing, chorizo, red pepper, courgette & balsamic

£17

Blackened beef bavette, saffron fondant potato, heritage carrots & fennel

£19.5

Chilli pork collar, mashed potato & apple

£18

Herb crusted sea trout, spinach tagliatelle & confit tomato

£18

Lamb rump, peas, goats curd, tomato & salsa verde

£19

Sides

Salt baked cabbage (v)

£ 3

Green salad, fine beans & shallot (v)

£3

Triple cooked chips & paprika salt (v)

£3

Beetroot, quinoa & feta (v)

£3

New potatoes & salsa verde (v)

£ 3

Puddings

Pineapple upside-down cake, chilli & yoghurt

£6.5

Millionaire’s shortbread, chocolate crémeux, dulce de leche & caramel ice cream

£8

Blueberry cheesecake & vanilla ice cream

£7

White chocolate panna cotta, strawberry compote & sorbet

£7.5

Lemon posset, Italian meringue & almond ice cream

£7

Selection of local cheese, lavender honey, grapes & crackers

£8.5

Coffees & Teas

Americano

£2.50

Espresso

£2.50 / £3.50

Latte

£2.80

Selection of Teas

£2.50

Cappuccino

£2.80

Flat White

£3.50

Macchiato

£2.75

Irish / Liquor Coffee

£6.00

Pudding Wine, Sticky & Port

Moscato d’Asti DOCG, Tenuta L’Illuminata

Bottle £28.00

Banyuls ‘Robert Pages’, Domaine Madeloc

50cl Bottle £32.00

Coteaux du Layon ‘St. Aubin’, Philippe Delesvaux

Bottle £34.00

Sauternes, Château Monteils

100ml – £8.00, 35cl Bottle £26.00

Port Reserva, Ramos Pinto N.V.

100ml – £5.00, Bottle £30.00

Taylor’s Late Bottled Vintage Port 2011

100ml – £7.00, Bottle £40.00

Krohn Colheita 1995 Port

Bottle £60.00

Please ask to see our full wine list for additional wines and further information.

Armagnac, Calvados & Cognac

Martell VS ***

£3.20

Boulard La Cuvee Vincent Calvados

£3.50

Janneau VSOP Armagnac

£4.90

Remy Martin VSOP

£4.90

Chateau de Pellehaut Armagnac

£5.70

Hine Fine Champagne

£6.90

Courvoisier XO

£18.00

Remy Martin XO

£20.00

Whisky

Jameson

£2.70

The Famous Grouse

£3.30

Chivas Regal 12

£2.75

Glenmorangie Original

£4.05

Jura Origin

£4.90

Laphroaig 10 y.o.

£6.00

Dalwhinnie 15 y.o.

£6.50

Haig Club

£6.60

The Balvenie DoubleWood

£14.00

Please ask to see our full drinks list if you are looking for something else. Unless stated otherwise, spirit prices are for a 35ml measure, 25ml/50ml is available.

• Please notify a member of staff of any allergen and dietary requirements.
• A discretionary 10% service charge will be added to your bill. Service charge is shared amongst the whole team.

Christmas 2017 Party Menu

20th November to 23rd December 2017

 

Drink on Arrival

Glass of Prosecco, draught pint or a medium glass of house wine

Chef’s Amuse Bouche

Curried parsnip soup finished with crème fraîche (v)

To Start

Whiskey cured salmon, pickled beetroot & horseradish cream

Honey & cider glazed pork cheek, black pudding & scorched apple

Goats cheese mousse, celery, apple & walnut (v)

For Main

Ballotine of chestnut stuffed turkey, cranberry relish, roasties, sprouts & pancetta

Herb crust baked hake, fire roasted celeriac, sprouts & pancetta & chestnuts

Mushroom gratin, broccoli & truffle (v)

For Pudding

Chestnut & chocolate delice with orange

Spiced apple upside down cake, Christmas pudding ice cream

Selection of local cheese, lavender honey & grapes

£35.00 per person

 

Advance bookings only, menu choices required 1 week before your event.

50% deposit required at time of booking.

 

Please call 01227 720 339 or email info@thedog.co.uk.to book your party!

⦁ Please notify a member of staff of any allergen and dietary requirements.
⦁ A discretionary 10% service charge will be added to your bill. Service charge is distributed to
the whole team.

Christmas Day 2017 Celebration Lunch

Drinks from 12.00 noon, Lunch served at 1.30pm

Duchatel Champagne served on arrival

Celebration Lunch Menu:

Curried parsnip soup finished with crème fraîche (v)

*

Whiskey cured salmon, pickled beetroot & horseradish cream

*

Ballotine of chestnut stuffed turkey, cranberry relish, roasties, sprouts & pancetta

*

Christmas pudding ice cream & brandy espuma

*

Chocolate & chestnut delice with orange

*

Coffee & petit fours

Celebration set menu – £95.00 per person.

 

Advance bookings only, 50% deposit required at time of booking.

To make a reservation, please call 01227 720 339 or email info@thedog.co.uk.

⦁ Please notify a member of staff of any allergen and dietary requirements.
⦁ A discretionary 10% service charge will be added to your bill. Service charge is distributed to
the whole team.

New Years Eve 2017

Black Tie Celebration Dinner, Sunday 31st December

Drinks from 7pm, Dinner at 8pm

 

Glass of Duchatel champagne on arrival & at midnight

Chef’s Amuse Bouche

Curried parsnip soup finished with crème fraîche (v)

To Start

Crab risotto, bisque, orange, basil

Or

Onion tart tatin, Bowyer’s Brie & pickled apple (v)

For Main

Venison Saddle, dauphinoise potato, red cabbage, broccoli & red current jus

Or

Winter squash, tagliatelle, pine nuts & Parmesan (v)

For Pudding

Dark chocolate crémeux, almond & cherry

Or

Selection of local cheese, lavender honey & grapes

Coffee & petit fours

Celebration three course menu – £75.00 per person

 

Carriages for 1:00am

Advance bookings only, menu choices required 1 week before the event.

50% deposit required at time of booking.

 

To make a reservation, please call 01227 720 339 or email
info@thedog.co.uk.

⦁ Please notify a member of staff of any allergen and dietary requirements.
⦁ A discretionary 10% service charge will be added to your bill. Service charge is distributed to
the whole team.

Book a Table

Background

Meet Our Head Chef

chef_

Tom Dawson

Tom Dawson was promoted to Head Chef at The Dog at Wingham in July 2017. Tom has been with us since day one and worked on the refurbishment and implementation of the new kitchen. Prior to The Dog, Tom was Head Chef at the two AA rosette Wallets Court. Tom studied at South Kent College and started his career at The Marquis in Alkham where working under Charlie Lakin they received a Michelin rising star award and went on to attain three AA rosettes. Tom then spent two years at Wallets Court under Chris Oakley, a former Head Chef for the Rouxs, before driving his career on to Princes’ Golf Club to work under Michael Fowler where they earned two AA rosettes and worked together in a number of acclaimed kitchens. To add to his repertoire Tom also spent a year at the acclaimed Indian restaurant the Ambrette before returning to Wallets Court where he went on to become Head Chef. When Tom is not producing our incredible food with his terrific team he spends time with his 5 year old son and has a passion for music, if you are lucky you will hear him on lead vocals for The Dog band soon!

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