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