The Kings House Restaurant


01544 388 029

email from here

Spring Is In The Air

March - April 2017

Garlic, Chilli and Ginger Greenlip Mussels
cooked with garlic butter and topped with chilli and ginger breadcrumbs

Deep Fried Whitebait
served with lemon mayonnaise

Mozzerella and Basil Quiche
served with dressed salad leaves


Grilled Hake Fillet
Served with tomatoes and red peppers

Sea Food Crumble
A medley of white fish in a creamy white sauce, topped with
cheese and chive breadcrumbs and finished in the oven

Chicken Tagine
Diced chicken, cooked with tomatoes, spices, dried fruit and honey
Served with lemon and almond cous cous

Mixed Mushroom Pancakes
American style pancakes, stacked with mushrooms and tarragon
served with roasted cherry vine tomatoes


Chocolate Sponge Pudding
served with creme anglaise

Cream Filled Profiteroles
served with chantilly cream and warm toffee sauce

Rhubarb, Custard & Hazelnut Crumble Trifle
a delicious layered dessert


20.95 for two courses     24.50 for three courses