To ensure freshness and quality The FitzWalter Arms menus are short and consist of four to five starters, four to five main courses, three puddings and a selestion of unpasteurised cheeses.
Menus can change daily according to what is in season, or really special at the market. On the right is an example of what's on at the moment.
The FitzWalter Arms
February 10th
A la carte menu
Mulligatawny soup with coriander £4.50
The FitzWalter Arms “Smorgasbord” for 2 £13.50
Home-cured bresaola with parmesan and chives £6.50
Mussels, cider, leeks and cream £7.00
Avocado and crab meat on toast with a grapefruit and chilli dressing £7.50
Confit pork belly, crackling and rhubarb £13.50
Poached Guinea fowl with leeks and salsa verde £12.50
Hare braised in red wine with juniper and buttered tagliatelle £13.50
Breaded pollack fillet with tartare sauce £14.00
Pan fried bream fillet with squid and gremolata £13.50
Milk chocolate tart with nibbed peanuts and salted caramel ice cream £6.00
Roasted pear on French toast with honey ice cream £6.00
Rhubarb sundae with Ginger Nuts £6.00
A selection of Tom’s British cheeses with winter vegetable pickle £7.50
Vegetarian dishes created on request
Extra home-made bread £1.00
All meat and eggs are free range and local
All fish is fresh and delivered daily from Canterbury
All vegetables are organic and fruit is sourced locally
All breads, pastries, sauces, stocks and ices are made on the premises