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Special Events

CHRISTMAS OPENING HOURS

Weds 22nd / Thurs 23rd December  – Kitchen open 5-30pm to 8-30pm  – Bar open 5-30pm to close

Friday 24th December – Kitchen open 12pm to 2-30pm – Bar open 12pm to close

Sunday 26th December – Kitchen open 12pm to 2-30pm – Bar open 12pm to close

Weds 29th / Thurs 30th December – Kitchen open 5-30pm to 8-30pm – Bar open 5-30pm to close

Friday 31st December – Kitchen open 6-30pm to 8-30pm – Bookings only – Bar open 5-30pm to close

Saturday 1st Jan – Kitchen open 12pm to 2.00pm & 5-30pm to 8-30pm – Bar open 12pm to close

Sunday 2nd Jan – Kitchen open 12pm to 2-30pm – Bar open 12pm to close

 

 

CHRISTMAS MENU 2021

Available Thursdays to Sundays from 2nd December until 23rd December

Bookings Only – Pre-order / Deposit required – minimum 4 people

2 Courses – £24.95       3 Courses – £29.95

Please email landlord@thekeepersarms.co.uk to check availability and to book your table

 

To Start

Roasted winter squash soup, toasted seeds, soured cream & granary bread

‘Hot smoked’ salmon, pomegranate, watercress & cucumber salad

Potted pheasant terrine, granary toast & piccalilli

Blue cheese, poached pear salad, chicory & toasted walnuts

To Follow

Roast turkey breast roulade, chestnut stuffing, roast potatoes & root vegetables, sprouts, cranberry relish & pigs in blankets

Braised beef ‘en daube’, button mushrooms & onions, creamed potato, buttered greens

Grilled fillet of seabream, new potatoes, ‘courgetti’, tomato, chilli & coriander dressing

Sage & chestnut potato rissoles, creamed leeks & wild mushroom gravy

To Finish

‘Black forest’ mousse cake, kirsch syrup

Coconut & rum ‘panna cotta’, tropical fruit salsa

Mulled cider & apple crumble, vanilla custard

Christmas pudding, clotted cream & brandy sauce

Selection of British cheeses, biscuits, date chutney & pickles

 

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NEW YEARS EVE MENU 2021

Available 6-30pm to 8-30pm

3 Courses – £50.00 per person

Booking / Deposit Required

Please email landlord@thekeepersarms.co.uk to check availability and to book your table

 

A platter of shared nibbles and homemade bread

To Start

Smoked chicken broth, white beans, savoy cabbage, bacon & Toulouse sausage

Dressed Cornish crab meat, crushed avocado & melba toast

Twice baked double Gloucester soufflé, grain mustard cream

Shredded crispy pork belly salad with chicory, spiced poached pear & candied walnuts

To Follow

Roast butternut squash, spinach & goats cheese rotoli, garlic & herb sauce, toasted seeds

Grilled fillet of Sea bass, saffron potatoes, slow baked fennel & tomato dressing

Roast breast of Barbury duck, rosti potato, spiced red cabbage & devils on horseback

Beef two ways:- Rare roast fillet & slow cooked blade of beef, creamed potato, green beans, shallots, red wine sauce

To Finish

Date & ginger pudding, vanilla ice cream, toffee sauce

Rum & coconut panna cotta, tropical fruit salsa

‘Black Forest mousse cake’, kitsch syrup

‘Baked Alaska Noel’, Chambord sauce

Selection of British cheeses, chutney, pickles & biscuits