The Kings Arms
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Sunday roast menu

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APERITIVES


​La Folie Sparkling Rose,
Mirabeau, Provence

Coates & Seely Britagne Brut Reserve, Hampshire

Silent Pool Gin, Indian tonic, lavender sprig, orange twist

Grosvenor Collection Bloody Mary; vodka, spice mix, tomato juice, dash sherry, celery, lemon 

GREAT FOR SHARING 


Stone in Nocellara del Belice olives on ice (vg)
​
Large wood fired sourdough rolls, salted butter (v)

Mixed mushroom arancini, blue cheese mayonnaise (v) 

TO START 


​Cream of cauliflower soup
, tempura cauliflower fritters, curry oil (v)

Salad of roast root vegetables, pumpkin puree, spelt, charred onion, vegan pesto (vg)

Duck liver parfait ballotine, prunes, diced pear, toasted sourdough

Laverstoke Park mozzarella, smoked beetroot, beetroot crisps, pomegranate molasses, toasted buckwheat (v)

New Grosvenor Collection prawn cocktail, spicy bloody Mary sauce, avocado, cucumber, cos lettuce, lemoN

Tempura salt & pepper scallops, green mango, fresh chilli, ponzu & truffle dressing
​

Potted Severn & Wye smoked salmon, pickled cucumber, avocado, salmon roe, toast 

SUNDAY ROASTS


All our roasts are served with maple roasted root vegetables, buttered sprout tops, Brussel sprouts, Yorkshire pudding & gravy

Slow roasted Hampshire trimmed pork belly, apple sauce, goose fat potatoes

Fulks butcher’s prime sirloin of beef, horseradish, goose fat potatoes

Puff pastry Wellington; spinach, roasted celeriac & mushroom duxelles, vegetarian gravy (v)

R
oast Norfolk bronze turkey, goose fat potatoes, cranberry & gin jelly, turkey gravy 

SEASONAL SIDES


​Three Cheddar cauliflower cheese (v)

Brussels sprouts & bacon lardons
Watercress salad, vinaigrette (vg)
Braised red cabbage, chestnuts (v)
Maple roasted root vegetables (vg) 

Pigs in blankets
Triple cooked Jenga fat chips (v)
Skin on fries (v)
Brie & cep dauphinoise (v)
Truffle & Parmesan fries (v) 

GROSVENOR CLASSICS 


Buttermilk chicken burger, brioche bun, avocado, gem lettuce, tomato, gherkins, sriracha mayonnaise, fries

Superfood salad; broccoli, roasted squash, edamame, red cabbage, quinoa, yoghurt & lemon dressing (v)

Grosvenor Collection fish & chips; 8oz haddock fillet, Hogsback T.E.A batter, crushed minted peas, homemade tartare sauce, lemon

Artichoke and parsley raviolono, cavolo Nero, candied beetroot, chilli, tomato emulsion (v)

R
oast haunch of venison, Brie & cep dauphinoise, winter greens, bitter chocolate sauce
​

South Coast plaice on the bone, samphire, mussels, brown butter, capers, parsley, lemon

WOOD FIRED PIZZAS 


​Prince
; tomato sauce, mozzarella, basil (v)

Duke Carbonara; bacon, onion, cheese sauce, confit egg, chopped parsley, parmesan, black pepper

Marquees; tomato sauce, mozzarella, chorizo, nduja, red chillies
​

Earl; tomato sauce, caramelised onion, goat’s cheese, roasted aubergine (v)

Viscount; mozzarella, parmesan, Oxford Blue, guanciale, figs, local honey

Baron; tomato sauce, grilled artichokes, roasted peppers, mozzarella, parmesan (v)
​

Knight; tomato sauce, mozzarella, Cumbrian airdried ham, wild mushrooms, truffle, parmesan

PUDDINGS


Luxury damson & blackberry trifle, custard, whipped Calvados cream

Sweet pastry Bakewell tart, almond frangipane, mascarpone

Sticky toffee pudding, hot toffee sauce, & your choice of vanilla ice cream or clotted cream

Baked apple & blackberry crumble, jug of vanilla custard
Grosvenor Collection white chocolate bomb; blood orange sorbet, popping candy, honeycomb, toffee & brandy pouring sauce

Artisan cheese, spiced pear chutney, oat biscuits
​
Blue Monday, Wookey Hole cheddar, Somerset Brie 

Please inform us if you have any dietary or allergen requirements. An optional 12.5% service charge will be added to your bill
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  • ABOUT US
  • BURNS NIGHT SUPPER
  • Grosvenor Gift Boxes
  • Eat
    • BOOK NOW
    • Takeaway Feasting
  • Sleep
  • Contact Us