Spring Private Dining Menu at The George in Rye

Please note menus are sample menus and may be subject to change:

Pea soup with crispy smoked pancetta
Nicola potato and horseradish salad with fine herbs and Jamon Iberico
Asparagus with hollandaise sauce and chives
(available from late April until mid-June) (Supplement)
Spinach and ricotta cannelloni with sweet tomato sauce and oregano
Home smoked duck breast with walnut, rocket and mustard dressing

Main course
Roasted leg of Romney Marsh lamb with ratatouille and mint sauce
Roasted sea bass with crushed peas, Nicola potato and marjoram (Supplement)
Roasted chicken supreme with chick peas salad and tahini sauce
Slow roasted pork belly or loin with green beans and parsley sauce
Asparagus, mint and lemon risotto
(available from late April until mid-June)

Wild mushroom and runner beans risotto with Parmesan and herb oil

Rhubarb bread and butter pudding (when available - April onwards)
Chocolate and apricot tart
Fruit in season and almond tart
Seville orange ice cream with semolina cookie
Selection of cheeses and biscuits (Supplement)

Side dishes
Dauphinoise potato
Roast rosemary potato
Boiled Nicola potato with sweet herbs
Lyonnaise potato
Mash potato
Lemon mash potato
Mustard mash potato
Crushed Nicola potato with sweet vinegar