£65.00 per person

The Meal starts  at 1:30 pm  – Canapés from 1:00 pm    Restaurant closes  at 4:30  pm

How to make a booking -Telephone the inn to check availability and book your table. To confirm your booking full payment together with your choice from the Christmas Day lunch menu  is required by 15 December.    Choose from the black sections (3) only –  the blue section shows the small  appetizers served between courses

                                                   

 

An Oyster, Some Seared Tuna, and a Langoustine

-

Smoked Haddock Soup with Poached Egg & Chives

King Scallops, Tarragon & Parmesan Mash and Brancaster Mussel, Pernod Broth

Cumin Crusted Seared Angus Beef Filet with Celeriac & Walnut Remoulade

Truffled Foie Gras Terrine with Fig Compote & Gewurztraminer Jelly

Tomato & Basil Charlotte with   Vodka Jelly & Fresh Tomato Consommé

-

Smoked Salmon Blini with Chive Mousse

and Chicken Liver Parfait with Melba Toasts

_

Crown of Roast Turkey with Sherry Raisin Pate & the Full Monty

Venison Wellington with Braised Red Cabbage, Bitter Chocolate Jus and

Redcurrant & Port Jelly

Roast Breast of Gressingham Duck & Confit Leg, Greens & Dried Cherry Sauce

Baked Fillet of Halibut, Sautéed Spinach, Buttered Cockles, Clams & Shrimps

Parmesan & Morel Risotto with Wild Mushrooms & Toasted Hazelnuts

 -

Pineapple Carpaccio, Citrus Sorbet & Chilled Vodka

-

 Hazelnut & Chocolate Tart, Hazelnut Ice Cream & Orange Syrup

Chefs Christmas Pudding with Rum Sauce & Brandy Butter

Apple Tart Tatin, Cinnamon Yoghurt Ice Cream, Warm Apple & Calvados Consommé

A Selection of 5 Local and Award Winning Cheeses with Chutneys, Pickles & Crackers

-

Coffee and Truffles

 

---

 

December 2007 Menu

Available 4 – 22 December 2007 (excluding Sundays)

 

Soup of the Day with Fresh Rolls – See Specials Board £4.00

Winter Salad of Pigeon, Pancetta, Cassis Shallots & Roast Hazelnuts £5.50

Twice Baked Lincolnshire Poacher Cheese Soufflé with Kirsch & Ham Sauce £6.00

6 Thornham Oysters with Lemon & Red Wine Shallot Vinaigrette £ 7.50

Steamed Brancaster Mussels in a Pernod & Parsley Cream Sauce £ 6.00

Poached Pear & Colston Basset Stilton Salad with Herbed Leaf Salad, Walnuts & Port Dressing £ 6.00

Confit of Gressingham Duck Leg with Roast Pear & Armagnac Prunes £ 6.50

~~~~

Crown of Roast Turkey with Sherry Raisin Pate & Its own Sauce £ 13.50

Baked Halibut Loin in Chardonnay with Mussels, Chorizo, Tomato & Basil Aioli £ 15.00

Sea Bass Filets with Italian Seafood Risotto & Rocket Leaf Salad £15.50

Smoked Haddock Cake with Savoy Cabbage, Poached Egg & Horseradish Crème Fraiche Sauce £14.50

Grasmere Pork Tenderloin and Black Pudding with Apple, Pancetta & Calvados Jus £15.00

Venison - Shepherds Pie & Loin Medallion, Celeriec Fondant, Red Cabbage Parcel & Port Glace £16.00

Braised Aberdeen Angus Beef Short Ribs with Winter Vegetables and Horseradish Mash  £ 15.00

Butternut Squash Risotto enriched with Parmesan & Mascarpone topped with Rocket Leaf Salad£11.00

All served with Seasonal Vegetables and Potatoes

~~~~

Baked Dark Chocolate Fondant with Oozing White Chocolate & Kirsch Centre,

Griottine Cherries & Baileys Style Ice Cream £ 7.00

Kings Arms Christmas Pudding, Rum Butter and Brandy Sauce £ 5.50

Sticky toffee Pudding and Fig n’Port Ice Cream £ 5.50

Cognac Flambé Vanilla Pancakes with Warm Fruit Compote & Vanilla Ice Cream £6.50

Whisky & Chestnut Crème Brule and Crispy Tuile £ 5.50

Chilled Rice Pudding with Vanilla & Almonds and Warm Cherry Compote £ 5.50

~~~~

The Kings Arms  Cheese Slate of Local and Award Winning Cheeses £ 7.00

~~~~

 

Bookings for Groups of 6 and above:  Pre Orders for Groups of 6 + are required &  and need to be  received no later than 3 working days prior to the booking together with  a  non refundable £10.00 deposit per person. A 10% Service charge is raised for Groups.