BAR MENU ANDY MOORE

Soup of the Day served with Homemade Bread	5.50
Seafood Pancake Thermidor	7.95
Robson’s of Craster Smoked Salmon, Capers, Shallots, Brown Bread with miniature Prawn Cocktail	8.95
Black Bull Ploughman’s (Yorkshire Blue Cheese, Hand Carved Ham Hock, Homemade Piccalilli, Crusty Bread)	8.95
Slow Cooked Chicken and Ham Terrine, Onion Jam and Toasted Sour Dough	6.95
Loch Fyne “Hot Smoked” Salmon Salad Niçoise	7.95
Deep Fried Sole with Hand Cut Chips, Tartare Sauce and Lemon	9.95
Seafood Mixed Grill with Sauce Antiboise	10.95
Goat Cheese Rarebit with Crispy Bacon, Roasted Tomato and Aged Balsamic	6.95
Marinated King Prawns with Coriander, Mint Salad and Chili Jam	8.50
Smoked Haddock and Spring Onion Risotto with Soft Poached Egg	8.95
Local Grilled Sausages with Mustard Mash and Crispy Onion	9.50
The Black Bull Mature Cheddar & Spinach Soufflé	7.50
Minute Steak with Crispy Onion Rings and Hand Cut Chips	9.95
Mature Cheddar and Homemade Pickle Sandwich	5.95

SIDE ORDERS

Mixed Salad	3.00
Hand Cut Chips	2.00
Basket of Bread	1.50
Bread & Olives	2.50
Buttered Spinach	2.50
Market Vegetables	2.50

Please inform us of any dietary requirements or allergies

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Bar menu

Please note that due to our desire to only use the freshest, quality ingredients here at the Black Bull the menus listed on our web site are an example of what you can expect to be served.

menu serving times

Our Bar Menu is served in our Bar and Fish Bar

Monday to Friday
12noon - 2.30pm
6.30pm - 9.30pm

Saturday
12noon - 2.00pm
6.30pm - 9.30pm

Sunday Lunch
12noon - 4.00pm

Our menus

While some restaurants follow fads and trip themselves up trying to set trends, The Black Bull has had the strength of character to stay true to its Anglo-French roots for over 40 years. The result is a loyal following of passionate regulars that grows with each new visitor!

The Black Bull is famously well regarded as a great place for seafood, no doubt in part because of the ingenuity of the late former owner who devised a system of salt water tanks that allowed the kitchen to stock live lobsters, prawns and oysters. Of course, it’s also very much thanks to the talents of our head chef and their team, who effortlessly turn out beautifully created dishes.