Christmas 2026
at The Kings Arms.

Starters

• Creamy roasted butternut squash soup (VG) *

  Served with warm sourdough bread

• Smoked salmon carpaccio (GF)

  Served with capers, fennel pickle and lemon dressing

• Tomato & basil arancini (V)

  Served with rocket and a balsamic glaze

• Honey glazed pigs in blankets

  Served with a Dijon mustard dip

Mains

• Honey glazed traditional roast turkey *

  Served with roast potatoes, pigs in blanket, roasted carrots, roasted parsnips, brussels sprouts, sage & onion stuffing and gravy

• Pan-fried seabass (GF)

  Served with crushed new potatoes, green beans and a Champagne & caviar sauce

• Slow cooked beef brisket *

  Served with roast potatoes, pigs in blanket, Yorkshire pudding, roasted carrots, roasted parsnips, brussels sprouts, sage & onion stuffing, gravy and horseradish sauce

• Chestnut & wild mushroom wellington (VG)

  Served with grilled winter vegetables, sage & onion stuffing with cranberry sauce

Desserts

• Christmas pudding

  Served with brandy sauce or custard

• Mixed cheese board *

  Served with celery sticks, crackers, grapes, winter chutney & salted almonds

• Apple & cherry crumble tart (V)

  Served with vanilla ice cream and caramel sauce

• Black forest yule (V) (GF)

  Served with cherry Chantilly cream and fresh berries

* Gluten-free option available. Please let us know about allergies or dietary requirements when enquiring.

Starter

• Roasted garlic & pumpkin soup (VG) (GF)

  Served with toasted pumpkin seeds, roasted chestnut crumble & pesto oil

• Smoked salmon & cream cheese tartlet *

  Served with avocado & lime mousse

• Chicken & apricot terrine *

  Served with spiced fruit chutney

Mains

• Honey glazed gammon with orange demi glaze (GF)

  Served with dauphinoise potatoes, roasted carrots and parsnips

• Slow roast rump of lamb (GF)

  Served with herby couscous with rich rosemary demi glaze, baby carrots and crispy parsnips

• Chestnut & wild mushroom wellington (VG)

  Served with grilled winter vegetables, cranberry sauce and sage & onion stuffing

Desserts

• Christmas pudding

  Served with strawberries & white chocolate cognac sauce

• Mixed cheese board *

  Served with celery sticks, crackers, grapes, winter chutney and salted almonds

• Apple & cherry crumble tart (V)

  Served with vanilla ice cream and caramel sauce

• Chocolate truffle torte (VG) (GF)

  Served with white chocolate sauce and fresh berries

* Gluten-free option available. Please let us know about allergies or dietary requirements when enquiring.

Starters

• Roasted garlic & pumpkin soup (VG) (GF)

  Served with toasted pumpkin seeds and pesto oil

• Chicken & apricot terrine *

  Served with spiced fruit chutney

• Tomato & basil arancini (V)

  Served with rocket and a balsamic glaze

• Smoked salmon & cream cheese tartlet *

  Served with avocado & lime mousse

Mains

• Grilled lamb rump (GF)

  Served with fondant potatoes, baby carrots, onions, mint cream sauce with a rich demi glaze

• Honey glazed traditional roast turkey *

  Served with roast potatoes, pigs in blanket, roasted carrots, brussels sprouts, sage & onion stuffing and gravy

• Pan-fried seabass (GF)

  Served with crushed new potatoes, green beans and a Champagne & caviar sauce

• Four cheese ravioli & butternut squash truffle oil puree (V)

  Served with parmesan cheese, cherry tomatoes and rocket salad

Desserts

• Christmas pudding

  Served with brandy sauce or custard

• Mixed cheese board *

  Served with celery sticks, crackers, grapes, winter chutney and salted almonds

• Apple & cherry crumble tart (V)

  Served with vanilla ice cream and caramel sauce

• Chocolate truffle torte (VG) (GF)

  Served with white chocolate sauce and fresh berries

* Gluten-free option available. Please let us know about allergies or dietary requirements when enquiring.

Choose twelve canapés

• Salmon & Beetroot Gravlax with Citrus Dill Cream, Caper Onion Salsa on Potato Fondant
• Tuna Tartare with Chilli Lime Glaze & Passion Fruit Caviar in Vegetable Cups
• Fajita King Prawn Avocado & Citrus Pickled Cucumber Boat
• Poached Sea Bass & Sun-Dried Tomato Pate with Olive Tapenade in Vegetable Cups
• Smoked Green Mussels with Crispy Onion & Parmesan Crumble, Spinach Glaze
• Chicken Liver Rumaki With Maple Tamari Sauce & Spring Onion on Grilled Toast
• Chorizo Pate served on Toast with Black Sesame & Pea Shoots
• Pear & Gorgonzola Crostini with Crispy Parma Ham
• Grilled Duck Breast served with a Blood Orange Glaze on Green Pesto Toast
• Roast Beef & Blue Cream Cheese Tartlet served with Honey Walnuts
• Duck Orange Pate with Pistachio Crumble on Garlic Toast & Microgreens
• Red Pesto Hummus & Coriander on Butternut Squash Fondant (v)
• Cherry Tomato & Mozzarella Caprese in Vegetable Cups (v)
• Stuffed Portobello Mushroom with Wild Mushrooms & Saffron Mascarpone (v)
• Grilled Vegetable Sate & Aubergine Caviar on Crispy Pak Choi (v)
• Feta Cheese Bowls with Black Sesame in a Courgette Boat & Chilli Jam (v)
• Pear & Mango Tartare with Avocado Cream in Vegetable Cups (v)

Vegan options available. Mini burgers and mini fish & chip cones each count as two canapé choices.