The Kings House Restaurant

Sunday 16th April 2016
Easter Sunday Lunch Menu

Vegetable Minestrone Soup with a Roll and Butter   4.50
Grilled Smoked Mackerel with Beetroot and Horseradish    5.80
Portabella Mushroom with Stilton and Walnuts   5.80
Classic Prawn Cocktail   6.50
 Smooth Chicken Liver Pate served with Toasted Ciabatta   5.80


Roast Topside of Herefordshire Beef with Yorkshire Pudding   9.85
Roast Crown of Turkey with Sage, Onion and Cranberry  Stuffing    9.85
Glazed Gammon with a Madeira Sauce   9.85
Goats Cheese and Broccoli Vol au Vent   9.85
Seafood Crumble   9.85
( cod, haddock, hake and plaice in a cream and chive sauce, topped with breadcrumbs and finished in the oven )

Roast and New Potatoes
Orange Glazed Carrots ~ Parsnips Dauphinois ~ Spiced Red Cabbage


Warm Chocolate Fudge Cake with Vanilla Ice Cream and Salted Caramel   5.50
Warm Treacle Tart served with Toffee Ice Cream    5.50
Coffee Meringues with Coffee Ice Cream and Chantilly Cream    5.50
Hot Cross Bun Puudding with Custard   5.50
Lemon Tart served with Chantilly Cream   5.50


Coffee or Tea   2.25