Relax, be yourself everybody else is taken.

MAIN & SWEET TREAT.........................................................................9.5

THE MAIN EVENT

SPAGHETTI & MEATBALLS

Ragu sauce, parmesan

PARMESAN LINGUINE

Parmesan, parsley butter, salad

FRIED CHICKEN BURGER

Chips, salad

SWEET TREATS

BATTERED HADDOCK

Chips, garden peas

CAESAR SALAD

Chicken, bacon, croutons

CHOCOLATE BROWNIE

Vanilla gelato

DRINKS

MIXED GELATO

Chocolate, vanilla, strawberry

CORDIAL       

LEMONADE         

PEPSI         

JUICE

4 COURSES.........................................................................70

TO START

CONFIT PORK BELLY

Deep fried squid, chorizo mayo, fennel salad

CHARCUTERIE BOARD

Selection of meats, mixed olives, aioli, homemade bread

DILL CURED SALMON

Beetroot mousse, horseradish crumb,
homemade bread

TRUFFLE RISOTTO

Truffle mousse, parmesan crisp, shaved truffle(v)

THE MAIN EVENT

HAND CARVED ROAST TURKEY

Thyme roasted potatoes, honey roasted roots, creamed brussel tops, pigs In blankets, Jus

THYME ROASTED FILLET OF BEEF

Heritage carrot puree, caramelised artichoke, chanterelles, horseradish dauphinoise, thyme oil

PAN FRIED BLACK COD

Prosciutto wrapped bucatini, mangetout, chive velouté

POMME JALOSIE 

Roasted root veg, broccolli puree, rosemary oil(v)

SWEET TREATS

WHITE & DARK CHOCOLATE

PANNA COTTA

Textures of chocolate

EGG NOGG BAVAROIS

Honey roasted plums, hazelnut crumb,

white chocolate tuille

BLOOD ORANGE TART

Marscapone mousse, almond crumb

 

CHRISTMAS PUDDING

Brandy Anglaise, clotted cream

DIGESTIFS

MINCE PIES         

CHEESE PLATE         

TEA & COFFEE

 

      (v) Vegetarian         (veo) Vegan option         (gfo) Gluten-free option

 

  • If you have a food allergy please let us know before ordering. Full allergen information is availableupon request. We are privileged to work alongside local farmers and artisan producers and would like to thank them for their support in our journey so far.

2 COURSES.......................................................................22

3 COURSES.......................................................................27

TO START

WINTER MINESTRONE

Homemade sour dough, focaccia (v)

CHICKEN & LEEK TERRINE

Bacon crumb, pickled vegetables, sour dough

GRILLED MACKEREL

Tomato compote, parmesan crumb,

watercress salad

WILD MUSHROOM RISOTTO

Truffle cream, parmesan crisp (v)

THE MAIN EVENT

HAND CARVED ROAST TURKEY

Thyme roasted potatoes, honey roasted roots,
creamed brussels tops, pigs In blankets, jus

BRAISED BEEF CHEEK

Chive mash, buttered kale, onion crisps, beef jus

PAN FRIED SEA BREAM

Garlic gnocchi, roasted cauliflower, watercress salad, velouté watercress salad

BUTTERNUT WELLINGTON

Thyme roasted potatoes, braised red cabbage,
buttered purple sprouting, vegetable gravy (v)

SWEET TREATS

CAPTAIN MORGAN’S POACHED PEAR

Ras el hanout Taiwanese sponge, almond gelato

CHOCOLATE PANNA COTTA

Kirsch cherries, chocolate fondant cake

BAILEYS BREAD & BUTTER PANETTONE

Candied almonds, almond ice cream

CHRISTMAS PUDDING

Brandy Anglaise, clotted cream

 

      (v) Vegetarian         (veo) Vegan option        (gfo) Gluten-free option

 

  • If you have a food allergy please let us know before ordering. Full allergen information is available upon request. We are privileged to work alongside local farmers and artisan producers and would like to thank them for their support in our journey so far.

SMALL PLATE

ROAST PORK BELLY 6                           6

Apple puree, apple salad

PARMESAN CHICKEN                         5.5

Ragu sauce

MINI SAUSAGES                                  4.5

Spicy ketchup

BEETROOT CURED SALMON           6.5

Gin mousse, dill jelly, sour dough

CRAB PÂTÉ                                             6

Parmesan crisp, avocado mousse (gfo)

FISH CAKES                                         5.5

Tartare sauce

ROSEMARY & GARLIC CAMEMBERT         6

Apple chutney, sour dough (v)

ROASTED TOMATO ARANCINI                  5

Basil mayo (v)

HOUMOUS                                                 4.5

Focaccia, sour dough (v)

HOMEMADE BREAD BASKET                  4.5

Balsamic, olive oil (v)

MIXED OLIVES                                             4 

(veo)

SHARING BOARDS

FISHERMAN’S CATCH                         16

Fish cakes, crab pâté, beetroot cured

salmon, breaded whitebait

BUTCHER’S BOARD                                 17.5

Parmesan chicken, pork belly, Cumberland

sausages, pork croustade

THE MAIN EVENTS

BLT SANDWICH                                 9.5

Grilled bacon, baby gem, tomato,

aioli, chips

PLOUGHMAN’S SANDWICH          8.95

Selection of cheese, apple chutney,

baby gem, chips

PRAWN COCKTAIL SANDWICH      9.5

Tiger prawns, marie rose sauce, baby

gem, chips

BUTTERNUT WELLINGTON             15

Wild mushrooms, spinach, caramelised

onion purée (veo)

LINGUINE                                                 14.5

Wild mushrooms, confit tomato, spinach,

tarragon oil (veo)

SIRLOIN STEAK                                      22.5

Chips, grilled tomato, peppercorn sauce

KING’S HEAD               

BEEF/ CHICKEN BURGER                      14

Chips, slaw

BEER BATTERED HADDOCK               13.5

Chips, tartare sauce, mushy peas

LEAVES

CAESAR SALAD                                   13

Chicken, bacon, anchovies, croutons

DEEP FRIED HALLOUMI                   12

Oriental veg, satay dressing (v)

A BIT ON THE SIDE    (ALL AT 3.5)

SEASONAL VEG

 

MASH

 

CHIPS

     PLEASE CHECK OUR BLACKBOARDS FOR DAILY SPECIALS
     (v) Vegetarian        (veo) Vegan option        (gfo) Gluten-free option

 

  • If you have a food allergy please let us know before ordering. Full allergen information is available upon request. We are privileged to work alongside local farmers and artisan producers and would like to thank them for their support in our journey so far.

TO START

ROAST PORK BELLY                                    6

Apple puree, apple salad

PARMESAN CHICKEN                               5.5

Ragu sauce

MINI SAUSAGES                                        4.5

Spicy ketchup

BEETROOT CURED SALMON                  6.5

Gin mousse, dill jelly, sour dough

CRAB PÂTÉ                                                   6

Parmesan crisp, avocado mousse (gfo)

FISH CAKES                                                5.5

Tartare sauce

ROSEMARY & GARLIC CAMEMBERT         6

Apple chutney, sour dough (v)

ROASTED TOMATO ARANCINI                  5

Basil mayo (v)

HOUMOUS                                                 4.5

Focaccia, sour dough (v)

HOMEMADE BREAD BASKET                  4.5

Balsamic, olive oil (v)

MIXED OLIVES                                            4

(veo)

SHARING BOARDS

FISHERMAN’S CATCH                                16

Fish cakes, crab pâté, beetroot cured

salmonbreaded whitebait

BUTCHER’S BOARD                                  17.5

Parmesan chicken, pork bellycumberland

sausagespork croustade

THE MAIN EVENT

PORK TENDERLOIN                                  18

Roasted root veg, pork croustade,

parsnip purée, jus

CONFIT CHICKEN LEG                          15.5

Sweetcorn, spring onions, mash (gfo)

WHOLE BAKED LEMON SEA BASS         18

Aioli new potato, deep fried capers,

fennel salad (gfo)

PAN FRIED HAKE                                       15

Haricot beans, chorizo, spinach,

sauce Amercaine

BUTTERNUT WELLINGTON                   15   

Wild mushrooms, spinach, caramelised 

onion purée (veo)

LINGUINE                                                  14.5

Wild mushrooms, confit tomato,

spinach, tarragon oil (veo)

SIRLOIN STEAK                                        22.5

Chips, grilled tomato, peppercorn sauce

KING’S HEAD BEEF /

CHICKEN BURGER                                     14

Chips, slaw

BEER BATTERED HADDOCK                 13.5

Chips, tartare sauce, mushy peas

LEAVES

CAESAR SALAD                                            13

Chicken, bacon, anchovies, croutons

DEEP FRIED HALLOUMI                            12

Oriental veg, satay dressing (v)

A BIT ON THE SIDE  (ALL AT 3.5)

SEASONAL VEG 

 

MASH

 

CHIPS

                               

     PLEASE CHECK OUR BLACKBOARDS FOR DAILY SPECIALS


     (v)
Vegetarian               (veo) Vegan option          (gfo) Gluten-free option

 

  • If you have a food allergy please let us know before ordering. Full allergen information is available upon request. We are privileged to work alongside local farmers and artisan producers and would like to thank them for their support in our journey so far.

TO START

HOMEMADE SOUP OF THE DAY                 5

Toasted sourdough, butter (v)

PARMESAN CHICKEN                                 5.5

Ragu sauce

MINI SAUSAGES                                          4.5

Spicy ketchup

FISH CAKES                                                 5.5

Tartare sauce

ROASTED TOMATO ARANCINI                    5

Basil mayo (v)

HOUMOUS                                                   4.5

Focaccia, sour dough (v)

HOMEMADE BREAD BASKET                   4.5

Balsamic, olive oil (v)

SUNDAY ROASTS

All roasts are served with a homemade Yorkshire pudding, roast potatoes, honey

roasted carrots, savoy, green beans & sunday gravy

BEEF SIRLOIN                                           16

English mustard, thyme

GARLIC & THYME CHICKEN

SUPREME                                                14.5

BUTTERNUT WELLINGTON                        11

(v)

THE MAIN EVENT

WHOLE BAKED LEMON SEA BASS        18

Aioli new potato, deep fried capers,
fennel salad

LINGUINE                                               14.5

Wild mushrooms, confit tomato,
spinach, tarragon butter

REBELLION BEER BATTERED

HADDOCK                                                    13.5

Chips, tartare sauce, mushy peas

DEEP FRIED HALLOUMI SALAD                  12

Oriental veg, satay dressing (v)

SWEET TREATS

LEMON MERINGUE PIE                         7.5

Lemon tuille

TARTE TATIN                                             7

Butterscotch sauce, vanilla gelato

ALMOND PANNA COTTA                            7.5

Brandy snap tuille, mixed berries

CRÈME BRÛLÉE                                             6

Selection of shortbread

    (v) Vegetarian             (veo) Vegan option             (gfo) Gluten-free option

 

  • If you have a food allergy please let us know before ordering. Full allergen information is available upon request. We are privileged to work alongside local farmers and artisan producers and would like to thank them for their support in our journey so far.

SWEET TREATS

LEMON MERINGUE PIE                                                                            7.5

Lemon tuille

JAFFA CAKE                                                                                                 7.5

Chocolate parfait, joconde biscuit, orange jelly

ALMOND PANNA COTTA                                                                          7.5

Brandy snap tuille, mixed berries

TARTE TATIN                                                                                                7

Butterscotch sauce, vanilla gelato

CRÈME BRÛLÉE                                                                                           6

Selection of shortbread

MIXED GELATO                                                                                           5

Chocolate, vanilla, strawberry

SELECTION OF CHEESES                                                                          8

Crackers, grapes, chutney

The King’s Head, Church Road, Little Marlow
SL7 3RZ UK
Tel: 01628476718
…………………………………………………………………………………………………………………………….
Opening Hours:
12pm – 11pm Daily
Food:
Monday to Thursday 12pm – 9:30pm
Friday and Saturday 12pm – 10pm
Sunday 12pm – 8pm

 _

 Come visit us today!

The King’ s Head
Church Road, Little Marlow, SL7 3RZ ,UK
Tel: 01628476718
For details of our privacy statement please visit here.