Garden Restaurant in Maidstone at the Best Western Russell Hotel

a taste of italy...........

tortellini in a herb and caramelised red onion sauce topped with goats cheese (V)

penne pasta carbonara

gnocchi with tiger prawns served with a sorrel crème fraîche

from the grill…………

6oz sirloin steak roast tomato, portobello mushrooms and hand cut chips accompanied with béarnaise or peppercorn sauce

grilled swordfish steak with herb and garlic butter and served with sauté potatoes

piri piri chicken breast on a bed of spicy rice with slices of beef tomato and a red onion and roquette salad

lamb cutlets infused with garlic, cracked chilli and served with moroccan couscous

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Check In

Checkout 28/02/2012

Rooms

Number of rooms
Need 4 rooms or more? Please contact us

Room 1

Adults 16+
Children 2-15

Codes

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Corporate ID
Customer Code

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to start…………..

homemade soup
made each day in our kitchen from only the freshest ingredients
smoked trout with horseradish potatoes and a pea purée (V)
terrine of pork and plum served with a spicy tomato relish and toasted brioche
fishcakes of smoked haddock & prawns with steamed pak choi and lime hollandaise.
butternut squash, spinach and red pepper tart accompanied with wild roquette and a balsamic glaze

for main………..

pork medallions with braised red cabbage, potato purée and a sage jus

rump of lamb with anchovies white onion and garlic purée served with fondant potato, baby spinach and a port jus

breast of duck pan fried accompanied with spicy rice and braised curly kale and a piquant sauce

seabass seared and accompanied with fennel, sea purslane and a mussel and saffron cream.

wild mushroom risotto, with a parmesan biscuit, wild roquette and herb oil (V)

to indulge yourself…………….

bailey’s crème brûlée with a homemade shortbread & sultana biscuit

sticky toffee pudding served with coconut ice cream and a rich pecan sauce.

winterberry with a hazelnut crumble served with a traditional custard

dark and white chocolate mousse served with pistachio crème fraiche glazed poached pear

cheese platter served with grapes and red onion and tomato chutney

Conference & Banqueting