Every Thursday Night

Carvery 5.00pm – 8.45pm

Choice of Starter from the menu (supplements apply to some items)

Allow Chef to carve your choice of meats from the carvery

-and help yourself to potatoes, vegetables, Yorkshire Pudding, fried onion, stuffing & gravy

See seperate dessert menu for our selection of home made desserts

All for Just £12.95

(1 course £8.95, 2 courses £10.95)

Alternatively

Our full restaurant menu including the “traditional Favourites” will also now be available

Offering an evan wider choice than before!!!

Menu Changes Regularly

Mon - Fri 12.00pm – 2.45pm & 5.00pm - 8.45pm (Thursday Night Carvery)

Sat 12.00pm – 2.45 & 6.00pm – 8.45pm

Dining @ The Kingswood

2 courses £9.95 (Starter & Main from this menu only)

(Prices separately, starter £3.95, main course £8.95)

Starters

Soup of the Day

Kintyre Cheddar & Stilton Tart with picallili

Chilled Melon with fresh fruit & berry compote

Smoked Chicken & Orange Salad with almond crème fraiche

Julienne of Smoked Salmon & Smoked Mackerel with potato & chive salad & mixed leaves (supplement £1.50)

Atlantic Prawns Marie Rose

Cullen Skink, our famous smoked haddock & potato soup (supplement £1.50)

MAIN COURSES

Haggis Wellington with redcurrant jus

Supreme of Chicken stuffed with apple & black pudding with a cider reduction

Lamb & Rosemary Sausages on leek mash, red wine, shallot & mushroom sauce

Grilled fillet of Hake with asparagus & a parmesan & rocket butter

Pan Roasted Fillet of Cod with chorizo, red onion, tomato & garlic potatoes (supplement £2.00)

Sauté Salmon Fillet with griddled bacon & grain mustard hollandaise (supplement £1.00)

(v) Mushroom Stroganoff served with rice

(Where not detailed, main courses will be served with Fresh Vegetables & Potatoes)

Side order of French Fries £2.60, Side Salad £2.75

(Alternatively you can choose from our individually priced Traditional Favourites Menu).

Dining @ The Kingswood

2 courses £9.95 (Starter & Main from this menu only, some supplements apply)

(Prices separately, starter £3.95, main course £8.95)

APPETISERS

Chilled Pearls of Melon, Raspberry Compote, Mango & Passion Fruit Sorbet

Bruschetta finished with shaved Parmesan & Pesto

Oatmeal breaded Brie with peppered strawberry & Quince jelly

Smooth Chicken Liver Pate, sweet red onion marmalade, Honey & Sunflower Bread

Soup of the moment, with heart shaped crouton

Smoked Salmon & Poached Egg on toasted crumpet, chive hollandaise (supplement £2)

Cullen Skink our own famous recipe for this rich creamy smoked haddock & potato soup (supplement £1.50)

MAIN COURSES

Venison & Horseradish Sausages

served on buttered mash with port & redcurrant jus

Supreme of Chicken with a curried ginger & mango farcis,

coconut cream sauce & basmati rice

(v ) Lentil & Walnut Loaf, red pepper & smoked paprika coulis & crispy rocket

Smoked Haddock, Leek & Asparagus Mille Feuille

Grilled Fillet of Salmon

With a lime & coriander glaze, warm potato salad & cumin crème fraiche

Lamb Casserole with orange & rosemary, sweet garlic dumplings (supplement £2.50)

Griddled Aberdeenshire ‘Flat Iron Steak’ with sauté Garlic King Prawns (supplement £3.50)

(Where not detailed, main courses will be served with Fresh Vegetables & Potatoes)

Side order of French Fries £2.60, Side Salad £2.75

Thank you to everyone involved!!!

Kinghorn lifeboat station has been operating since 1964. To learn more about the
lifeboat station go to www.rnli.org.uk/kinghorn

“ Relaxed Dining, Entertainment by Professional Actors.”

Time arrive 7pm for 7.30pm

DATES TBC

Host your own Murder Mystery Evening at the Kingswood for groups as small as 20 people

Available all year please contact us for more details.

Sunday 12-3 & 7Pm – 8.45Pm

Sample SUNDAY CARVERY MENU

One Course £8.95, Two Courses £10.95,

Three Courses £12.95

APPETISERS

Vegetable & Lentil Soup

Salmon, Lime & Ginger Mousse with Toast

Chicken Liver Pate with Red Onion & Plum Chutney

Pearls of Melon with Mango Coulis

Warm Asparagus Salad and Fennel Tart with Pesto

MAIN COURSES

Allow our chef to carve your order From our selection of roasts

Roast Topside of Beef

Roast Leg of Pork

Roast Supreme of Chicken

savoury stuffing, roasted onions, pork crackling

Yorkshire pudding, roast potatoes & fresh vegetables

Beef & Ale Casserole with Buttered Mash

Chicken Supreme with a Leek and Coarse Mustard Grain Cream

Griddled Salmon

with Mushroom & Tarragon sauce

Sirloin Steak Garni (Supplement £6.75)

(v) Spinach and Ricotta Tortellini with Tomato Sauce

All Aforementioned Dishes Served with

Fresh Vegetables & Potatoes

Poached Salmon, Chicken or Gammon Salad

Side Order of French Fries £1.60

SWEET TOOTH

A delicious selection of homemade sweets

Filter Coffee or Tea £1.95

Served 3pm – 7.00pm

PRICES INCLUDE TEA, TOAST,

BUFFET SELECTION OF HOMEMADE CAKES & SCONES

£11.95

Selection from our Carvery

Freshly Breaded Haddock

Poached Salmon, Chicken or Gammon Seasonal salad platter

Prime Scottish Beef Steak Pie, With a light puff pastry lid

Pan Fried Lambs Liver bacon & onion gravy

Roast Pork with Sage & Onion Stuffing

Grilled Salmon With Leek and Grain Mustard Sauce

Roast Beef with Yorkshire Pudding

(v) Mushroom and Paprika Mille Feuille

Supreme of Chicken Mushroom & Tarragon Sauce

Sirloin Steak Garni 8oz steak with mushrooms & tomato (supplement  £7.00)

Children’s Menu Available

ALL AFORMENTIONED DISHES SERVED WITH FRENCH FRIES OR POTATOES

• Adults £tbc
• Children under 12 £tbc
• (Separate fixed children’s menu)

Bookings from times tbc

Menu to be confirmed here is last years menu as a sample

Christmas Day 2011 Menu tbc

A selection of chef’s seasonal canapes served on arrival

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Melon Brochette – Trio of Melon with pineapple & mango salsa and kiwi coulis

Oak Smoked Orkney Salmon Tian- Layers of Salmon with Prawn & Watercress Mousse and pink grapefruit dressing

Goose Breast – thin sliced breast of smoked goose, choux pastry filled with chicken liver parfait, lightly spiced rhubarb compote & cherry balsamic syrup

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Cream of Wild Mushroom Soup with herb croutons

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Traditional Roast Perthshire Turkey – served with a kilted chipolata, chefs special festive sausage meat stuffing, bread sauce & traditional rich turkey gravy

Grilled Halibut – served with roasted chorizo & sweet garlic, saffron & tomato sauce & smoked paprika polenta

Medalions of Venison – Griddled and served with creamed celeriac & carrot puree, port & redcurrant jus, bacon lardons & parsnip crisps

(V) Individual Brioche filled with Asparagus Mousse – warm beetroot, apple and celery salad, butternut squash dressing

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Traditional Christmas Pudding with Brandy Sauce

Homemade Toffee & Belgian Chocolate Tart

Desserts Duo – Meringue filled with cream & mixed berry compote & Turkish Delight Cheesecake

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Filter Coffee or Tea with Petit Fours

Book Now on: 01592 872329 or email: enquiries@kingswoodhotel.co.uk

A NON REFUNDABLE DEPOSIT OF £10 PER PERSON IS REQUIRED WITHIN 7 DAYS OF BOOKING.

FINAL NUMBERS MUST BE CONFIRMED 10 DAYS BEFORE HAND – THIS IS THE MINIMUM NUMBER THAT WILL BE CHARGED FOR., THE BALANCE IS ALSO DUE FOR PAYMENT AT THIS TIME.

PRE PAYMENTS FOR NON-ARRIVALS MAY NOT BE TRANSFERRED TO COVER FOOD OR DRINK FOR OTHER PARTY MEMBERS

£tbc per person

7.00pm for 7.30pm till 1.00am

ALL DETAILS TO BE FINALISED HERE’S WHAT WE DID LAST YEAR

Once again, by popular request, we are delighted to welcome back live local Ceilidh Band, ‘Ceilidh Folk’

Menu 2011

Warm Crostini – served with smoked halibut & sun dried tomato pesto & shredded duck with orange & cardamom marmalade

Chilled Pearls of Melon – served with winter berry & satsuma compote & mulled wine syrup

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Cream of Asparagus Soup with Gruyere Crouton

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Roast Sirloin of Scottish Beef -  served with sweet garlic & rosemary yorkshire pudding with port & mushroom jus

Lemon Sole – Rolled with spinach & prawn mousse, poached in Sancerre served with nutmeg and lemon butter sauce

(V) Roasted Pepper & Artichoke Rissotto – served with courgette, carrot & rocket salad with basil oil dressing

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Pink Meringue – with cranachan ice cream finished with raspberries and framboise coulis

Selection of Scottish Cheeses – served with celery, grapes, chutney & crackers

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Filter Coffee with Petit Fours