Red Lion Pub and Restaurant





Red Lion at MilsteadTraditional country pubfamily run restaurantThe Red Lion Pub

Main Menu


Following some favourites dishes samples find on our blackboard that changes through the seasons.

I also prepare a lot more interesting dishes during fish and games seasons

 

Starters or light lunches

 

Traditional fish soup, gruyere cheese, garlic croutons and aioli

Parma ham & toasted goat cheese salad with aged balsamic and pesto dressing

Smoked haddock, leek & mature cheddar tartlet, saffron mayo

Grilled ½ shell mussels with garlic, chilli and coriander lemon butter

Crab & coriander fishcake, sweet chilli dip, young leaves and lime dressing

Salad of pan-fried chicken liver, chicory and walnuts with blue cheese dressing

Grilled black pudding, boursin cheese & crispy pancetta watercress salad

Crispy bacon, avocado and sweet toasted pear and walnut salad with blue cheese & whole grain mustard

Twice baked leek & goats cheese soufflé, sweet red pepper & sundries tomato relish

Pigeon & pork terrine, apricot and ginger chutney with seasonal leaves

Fine tart of sweet onion, artichokes, wild mushroom and parmesan topped with a poached egg

Sautéed mushroom & tiger prawns with a garlic, tomato & white provençale sauce

Sharing platter for 2; Camenbert fondue, salami, chorizo & cured ham selection, spicy red onion marmalade, cornichons, pickles & French bread

Warm salad of seared scallop, avocado with toasted hazelnut, lime & coriander butter

 

Main course

 

Grilled cod fillet served with wilted chard, crushed new potatoes, roasted shallots & button mushroom

Grilled fillet steak with a port, mushroom and cream sauce

Slow cooked belly of pork, cooking liquor and prunes with roasted parnisps

Pan-fried calves liver with lime & sage butter, dauphinoise potatoes

Baked Sea bass fillet on a bed of tomato, new potatoes and spinach confit, lemon & chive butter

Chard-grilled Rib eye steak, baked plum tomato, melted shallots and field mushroom, F-fries and green leaves

Red Lion Bouillabaise : sea fish, crayfish & seafood casserole with garlic croutons and aioli sauce

Pan-fried fillet of pheasant served with pancetta lardoons, creamy wild mushroom sauce

Cassoulet of lamb shank, Toulouse & chorizo sausages slow cooked with tomato, garlic and rosemary

Pan-fried pork fillet with melted brie topping, sweet red onions and cherry tomatoes, celeriac & potato mashed with cooking liquor

Honey Roasted Duck breast with mushroom, tarragon & spinach fricassee

Roasted Fillet of Monkfish with a brown, caper & parsley butter; spinach & sautéed new potato

Slow cooked venison, truffled celeriac & potato puree, pressed root & mulled pear

Rump of Romney marsh Lamb, dauphinoise potatoes, butternut squash purée, Veg. melange & a red wine, redcurrant & rosemary jus

 

 

Red Lion at Milstead | Rawling Street | Milstead | Sittingbourne | ME9 0RT | Tel: 01795 830279
Email: info@theredlionmilstead.co.uk




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