Kings Arms Christmas Menus 2013

The festive season is upon us - time to wrap up warm, dust of f

that delightful Christmas jumper your Auntie bought you last year

and get into the festive spir it !

Our f ires are lit and our wine is mulling, so, whether you’re af ter

a per fect work par ty or a Christmas to remember, we’d love for

you to pop in so we can say ‘Happy Christmas ! ’

Lots of love and Ho Ho Ho from all of us x

Santa’s Favourites £9.95 Turkey & stuf f ing sliders , cranberry mayo Gloucestershire Old Spot pigs in blankets

Potted chicken liver patè, por t & red onion marmalade, multigrain soldiers Roast potatoes (v)

The Jingle Board £11.95 Ham hock , mushroom & Gruyère toastie Turkey & stuf f ing sliders , cranberry mayo Open prawn cock tail & cucumber ciabat ta

Mozzarella , cherry tomato & basil bruschetta

Nativity Nibbles £12.95 Breaded pork belly bites , apple sauce

Halloumi bites , tomato & shallot relish (v) Hand-breaded cod goujons, chunky tar tare sauce

Honey mustard cock tail Gloucestershire Old Spots Buttermilk chicken wings, roasted gar lic & basil mayonnaise

BUFFET BOARDS

Savoury snacks need to be pre-booked so don’t forget to fill out our booking form!

TOO YUMMY TO SHARE

CHRISTMAS CRACKERS

Indulge in a few of our favourite Christmas jokes - ‘ tis the season af ter all . . .

What do elves eat for breakfast? Frosted Flakes

Who hides in the bakery at Christmas? A mince spy

Two snowmen in a f ield, one turned to the other and said ‘ I don’t know about you but I can smell carrots . . .’

Elf notes : All jokes should be used at reader’s discretion. We can not be held responsible for other bad jokes you may encounter this festive season. Grandads and Dads we’re looking at you...

Mix and match boards to create the perfect spread for guests

FESTIVE ParTy MENU

Christmas pudding (v) Brandy sauce

Dark Belgian chocolate torte Salted caramel, hazelnuts

Mascarpone & vanilla cheesecake (v) Berry & mulled wine compote

Rum & raisin ice cream (v) Chocolate sauce

Hand-carved British turkey breast Gloucestershire Old Spot pigs in blankets , roasted potatoes, honey-roasted parsnips,

Chantenay carrots , Brussels sprouts , rosemary, leek & apr icot stuf f ing, sage & honey jus

Oven-baked Scottish salmon f illet † Baby new potatoes, broccoli , f ine beans, smoked salmon & mascarpone sauce

Slow-cooked beef in Port sauce Chantenay carrots , f ine beans, horseradish mash, parsnip cr isps

Fig, walnut , Stilton & rosemary tart (v) Roasted potatoes, honey-roasted parsnips, Chantenay carrots ,

Brussels sprouts , Stil ton cream sauce

Parsnip, blossom honey, Bramley apple & sage soup (v) Thick-cut multigrain bread, butter

Classic prawn cocktail † Multigrain bread, butter

Chicken liver parfait Thyme butter, caramelised red onion & por t marmalade, toasted bloomer

Pan-fried mushrooms (v) White wine & basil crème fraîche, toasted ciabat ta , balsamic glaze

2 COURSES £13.95 3 COURSES £16 .95

Special treats for Sleigh Drivers! See the back page for more details...

The important bit!

BOOKING FORM

We’re ever so excited you’ll be joining us this festive season.

Please carefully f il l out this form along with the corresponding menu area and give them to one of Santa’s helpers (behind the bar) along with your deposit .

STEP ONE Fill out your details

The Legal Bit: 1. We’d love to organise your Christmas celebrations. Pop in or give us a buzz if you’d like to make a provisional reservation. 2. Confirm your booking within 7 days by simply returning the booking form and giving us £10 pp deposit. 3. Please remember to bring your receipt with you on the day – makes life a lot easier! 4. Ensure everyone has chosen which yummy food to have. 5. Sorry, deposits are non-refundable. 6. No hidden costs. VAT included. 7. We’ll always do our best to provide your choices but apologise in advance if we can’t. 8. Please confirm your booking or we’ll have to give your space to someone else. 9. If your friends cancel on you please tell us ASAP as any meals not taken on the day may be charged unless 48 hours’ notice is given. 10. (v) = Vegetarian. † = May contain bones. If you’re allergic to nuts, best to let us know. Sometimes there’s not enough room on our menu to list all dish ingredients so please ask us if you have any questions or concerns. If you have any queries, comments or suggestions, we’d love to hear from you at Greene King Pub Company, PO Box 337, Bury St Edmunds, Suffolk, IP33 1QT or drop us a line at 01284 714143.

STAFF USE ONLY

NON-REFUNDABLE DEPOSIT AMOUNT... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

RECEIVED BY... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .SIGNATURE... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PAYMENT METHOD

Cash Visa Maestro Delta Mastercard PUB STAMP HERE

We’d love to see you again and hope you won’t mind us sending you some great offers and lit tle treats. Don’t forget, we’re your fr iends. We wouldn’t pass your details on if you asked us not to.

Please let us know your preferred method(s) of contact : Email Phone Mail If you’d prefer not to hear from us again, we’ll be sad, but we’ll understand ; please tick here

PUB NAME

ADDRESS

EMAIL

POST CODE MOBILE

ADULTS CHILDREN (UNDER 10)TOTAL NO. IN PARTY

DATE OF PARTY TIME OF PARTY

NAME OF ORGANISER

NAME OF PARTY

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STEP TWO Choose your food

BUFFET BOARDS

FESTIVE PARTY MENu

Why not treat everyone to a fun and festive buf fet? Bad Christmas jumpers are optional.

SANTA’S FAVOURITES NATIVITY NIBBLESTHE J INGLE BOARD

Let the festivities begin ! Get the of f ice together and join us for a festive feast - don’t forget your Christmas spir it . . .

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Add any extra guests on a separate sheet of paper

Write how many boards you’d like in the boxes

Simply use the selection boxes above to make your choice. Don’t forget to f ill in your details on the front of the form.

christmas day menu

Joining us for Christmas Day? Simply f ill in the table below and leave the washing up gloves at home - did someone say bliss ?

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Please make sure you remember to f ill in the front of this form. We need your contact details and deposit conf irmation to secure your booking

as we’d hate for you to miss out on the festivities .

Seasoned eatings one and all!

ADULTS

BOXING DAY & NEW YEAR’S MENU

Come and nurse your Christmas and New Year blues with a f inal festive feast with us. Say no to turkey sandwiches !

STEP TWO Choose your food BOOKING FORM

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Contact details and deposits need to be conf irmed to secure your booking. Please make sure you f ill in the front of this form or you r isk making it onto Santa’s

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Why not end the festive season with a bang? Treat yourself to one of our

ice cold bottles of bubbly

christmas day menu

Christmas pudding (v) Clotted cream & Drambuie sauce

Marmalade & ginger ‘potted’ cheesecake (v) Berry & mulled wine compote

Oven-baked brioche bread & butter pudding (v) Rum & raisin ice cream

Symphony of Belgian chocolate desserts Chocolate sauce, seasonal berr ies

British cheese plate (v) Grapes, celery, spiced apr icot chutney, crackers

Woodland mushroom & Stilton cream soup (v) Organic bloomer bread, butter cogs

Loch Fyne smoked Scottish salmon & classic prawn cocktail † Baby gem, citrus crème fraîche, sun-blushed tomatoes

Leek & Gruyère tart (v) Watercress , baby plum tomatoes, beetroot glaze

Duck & balsamic parfait ‘brûlée’ Toasted bloomer, spiced apr icot chutney

Hubbard’s Farm turkey breast wrapped in bacon Cumberland, chestnut & sage stuf f ing, Gloucestershire Old Spot pigs in blankets ,

Yorkshire pudding & all the tr immings

Parcel-baked Scottish salmon, sea bass & prawns † Baby spinach, cherry tomatoes, smoked salmon & mascarpone sauce

Aged Angus f illet steak ‘Rossini’ Chicken liver par fait , toasted br ioche, spinach,

Par is Brown mushrooms, green peppercorn & Cognac sauce

Spinach, butternut squash & chestnut crumble (v) Roasted chestnuts , mushrooms, Brussels sprouts

Pan-seared breast of Barbary duck Wilted baby spinach, braised red cabbage, Rioja , redcurrant & rosemary jus , parsnip cr isps

All mains ser ved with roasted & creamy dauphinoise potatoes , braised red cabbage, rosemary-but tered Chantenays , Tiptree honey-roasted parsnips , chestnut & bacon sprouts

FOUR COURSES £44.95 CHILDREN (UNDER 10’S) £22.95

BOXING DAY & NEW YEAR’S MENU

Parsnip, blossom honey, Bramley apple & sage soup (v) Thick-cut multigrain bread, butter

Loch Fyne smoked Scottish salmon & classic prawn cocktail † Baby gem, citrus crème fraîche, sun-blushed tomatoes

Leek & Gruyère tart (v) Watercress , baby plum tomatoes, beetroot glaze

Duck & balsamic parfait Toasted bloomer, spiced apr icot chutney

Stuf fed chicken supreme, buf falo Mozzarella & Paris Browns Gar lic sautéed new potatoes, rocket , roasted tomato sauce

Fillet Steak with green peppercorn & Cognac sauce Chips, tomato, mushroom, watercress

Oven-baked Scottish salmon f illet † Baby new potatoes, broccoli , f ine beans, smoked salmon & mascarpone sauce

Pan-seared breast of Barbary duck Wilted baby spinach, mash potato, braised red cabbage,

Rioja , redcurrant & rosemary jus , parsnip cr isps

Fig, walnut , Stilton & rosemary tart (v) Chive-buttered new potatoes, dressed salad

Oven-baked brioche bread & butter pudding (v) Rum & raisin ice cream

Mascarpone & Madagascan vanilla cheesecake (v)

Berry & mulled wine compote

Symphony of Belgian chocolate desserts Chocolate sauce, seasonal berr ies

British cheese plate (v) Grapes, celery, spiced apr icot

chutney, crackers

3 COURSES £18 .95

GKLOC05936

Glenf iddich Fragrant and complex with a subtle balance

of pear, caramel and light oak

Talisker Power ful peat smoky f lavours and citrus

sweetness with a r ich, peppery f inish

Prosecco, Italy

The Pass Sparkling Sauvignon Blanc, New Zealand

Lanson, France

Lanson Rosé, France

Bollinger, France

Cosy up with our Mulled Cider or Mulled Wine. Warm and sweet with cinnamon and cloves.

Our Seasonal Ale never fails to dissappoint . Just ask one of the elves behind the bar what’s on today.

SLEIGH DRIVER SPECIAL OFFER

Exclusive present for Festive Par ty bookers ! Sleigh drivers get buy one get one free on 330ml bottles of Coca-Cola .

Elf notes : Applies to pre-booked par ties of four or more. Dr ivers must be nominated at t ime of booking. Of fer applies to Coca-Cola , Diet Coke and Coca-Cola Zero only.

WINTER TIPPLES

NOTHING WARMS THE BELLY L IKE OUR WHISK Y R ANGE

IF WHISK Y ISN ’T YOUR T IPPLE OF CHOICE . . .

SPARKL ING & CHAMPAGNE

Remember to let us know the nominated sleigh drivers on

your booking form.

Have the boss for your

secret santa?

or last minute panic?

Our perfect gift cards

available from October 1st