Goats Cheese and sun blushed tomato bruschetta (v)

Fig with Parma ham and mozzarella salad (g)

Goats cheese and caramelised red onion risotto with shaved parmesan (v) (g)

Oak smoked Scottish salmon and Greenland prawns with fresh leaves and aioli (g)

Smooth chicken liver parfait, complemented with oatcakes and Cumberland sauce

Chargrilled vegetable terrine served with a tomato concasse (v) (g)

Caramelised red onion and smoked Applewood Cheddar tartlet with an aged balsamic dressing  (v)

Duo of chilled melon with a rich fruit coulis (v) (g)

Soup Course or Starter (v) (g)

Tomato and basil soup

Traditional vegetable broth

Leek and local potato soup

Carrot and coriander Soup

Minestrone Soup

Lentil and Tomato Soup

Winter Vegetables and Thyme Broth


Main Courses

Main Courses - A 

Two course menu chosen from Menu A with coffee £ 18.00 or Three-course menu chosen from Menu A with coffee £ 22.00

Roast loin of pork, with Yorkshire pudding and rich roast gravy

Baked fillet of cod with a herb crust with a creamy basil sauce (g)

Oven roasted supreme of chicken with a leek and tarragon sauce (g)

Braised beef with a wild mushroom and pancetta jus (g)

Main Courses - B

Two-course menu chosen from Menu B with £ 19.50.Three courses menu chosen from Menu B with coffee £ 23.50

 Fillet of Scottish salmon lightly grilled with a champagne and pink peppercorn sauce (g)

Roast matured sirloin of local beef with Yorkshire pudding rich roast gravy and roasted potato

Oven roasted corn fed chicken supreme on fondant potato with roast Madeira jus (g)

Roast leg of Cumbrian hill lamb, with a roast wild berry jus and mint  (g)

Main Course - C

Two-course menu chosen from Menu C with coffee £20.50. Three-course menu chosen from Menu C with coffee £24.50

Roast rack of lamb set on minted mashed potatoes with a red currant and rosemary jus lie (g)

Pan fried supreme of chicken filled with haggis with a malt whisky and wholegrain mustard sauce

Pan seared medallions of 24-day matured local beef on fondant potato with a wild mushroom, whisky cream sauce (g)

Pan-fried sea bass fillet on crushed potatoes laced with queen scallops and a creamy chive sauce (g)

Vegetarian options

Roasted root vegetable Lasagne with a rich tomato sauce

Goat's cheese and caramelised red onion risotto with shaved parmesan (g).

Mediterranean vegetable Wellington encased in oregano pastry

The main dishes and prices are for the selection of one main course and the selection of one starter or soup and one sweet.


Lemon posset with a black cherry compote and homemade shortbread

Individual New York-style vanilla cheesecake with fresh strawberry coulis

Belgian white and dark chocolate teardrop fresh dairy cream

Sticky toffee pudding with butterscotch sauce

Raspberry cranachan in a brandy snap basket with raspberry coulis

Selection of fine cheeses with oatcakes, grapes and celery

Trio of mini chocolate deserts with orange Chantilly cream

Individual lemon and lime bavarois with fresh mango coulis


Freshly-brewed coffee or breakfast blend tea with mints


To enquire about holding your wedding at New Kent Hotel please either email or call 0191 2817711.