The Kings House Restaurant


01544 388 029

email from here

" Spring Fever "

March - April 2019

Marinated Beetroot with Grilled Goats Cheese
with dressed salad leaves

Crispy Duck Leg
with greengage and cranberry dipping sauce

Pan Fried Chilli and Garlic Mushrooms
served en croute


Supreme of Chicken with Apricots
cooked in white wine, finished with chopped apricots and fresh double cream

Beef Bourguignon
Lean tender diced beef cooked in red wine with smoky bacon, shallots
and button mushrooms. Served with garlic bread

Grilled Fillet of Sea Bass
with red peppers and tomatoes

Broccoli, Leek and Cauliflower Cheese Vol au Vent
freshly baked to order


Cream Filled Profiteroles
with warm toffee sauce

Chocolate Fondant Pudding
served with Creme Anglaise

Raspberry and White Chocolate Meringue Roulade
with vanilla ice cream

21.95 for two courses     25.50 for three courses