From the sea

Gigas Oyster - Over ice with Shallot Vinaigrette or Hot & Crunchy with Tartare Sauce	(each) 1.50
Baked Queenie Scallops, Smoked Cumbrian Bacon & Mrs Kirkham Tasty Lancashire Cheese	7.95
Seafood Pancake Thermidor	7.75
Hand Sliced Robson's Of Craster Smoked Salmon, Brown Bread & Butter	8.25
Black Bull Fish Pie	8.00
Smoked Mackerel Pate – horseradish, Beetroot & Dill Weed	6.95
Feuilleté of Smoked Haddock with White Wine & Prawn Sauce	8.25

from the earth

Homemade Black Pudding, Apple Fritters, Red Wine & Spice	7.50
Roast Butternut Squash Soup with Sage Crème Fraiche	4.95
Cannelloni of Wild Mushroom & Spinach, Olde York Cheese Sauce	9.95
Gloucester Old Spot Pork Rillettes with Mustard Fruits & Root Vegetable Crisps	6.95
Traditional Bangers & Mash, Onion Gravy	7.00

BAGUETTES, toasties etc.

Welsh Rarebit, Cumbrian Bacon - Let us know how spicy you like it!	5.95
Minute Steak, Crispy Onion Rings	6.95
Somerset Brie, Red Onion Pickle, Hand Fried Crisps	5.00
Black Bull Fish Club Sandwich – not for the faint hearted	9.95

EXTRAS

Bread	0.95
Mixed Leaf & Herb Salad	3.00
Market Vegetables	2.50
Buttered New Potatoes	2.00
Hand Cut Chips	2.00
Savoy Cabbage, Bacon & Thyme	2.00

Please ask for the selection of our homemade puddings & ice creams

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

12noon - 2.30pm Monday to Friday
12noon - 2.00pm Saturday

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.