COLD STARTERS
| Rock Oysters from Cork | Six 7.50 Nine 10.95 Twelve 13.95 |
| Robson’s of Craster Smoked Salmon, Chopped Shallots, Capers & Lemon with Brown Bread & Butter | 8.75 |
| Whitby Crab & Prawn Cocktail – Gem Hearts, Avocado & Melba Toast | 8.95 |
| Smoked Mackerel Pate – Horseradish, Beetroot & Dill Weed | 6.95 |
| Pure Duck Foie Gras Terrine – Blood Orange & Madeira, Toasted Brioche | 12.95 |
| Gloucester Old Spot Pork Rillettes with Mustard Fruits & Root Vegetable Crisps | 7.95 |
Hot STARTERS
| Roast Butternut Squash Soup with Sage Crème Fraiche | 5.50 |
| Mature Cheddar & Spinach Soufflé | 7.50 |
| Seafood Pancake Thermidor | 8.50 |
| Beef Consommé finished with Sherry, Celeriac, Barley & Oxtail Ravioli | 6.50 |
| Six Hot & Crunchy Rock Oysters, Tartare Sauce | 8.50 |
| Baked Queenie Scallops, Smoked Cumbrian Bacon & Mrs Kirkham Tasty Lancashire Cheese | 8.95 |
| Dublin Bay Prawns, Split & Grilled, Garlic & Herb Butter | 15.95 |
| Home Made Black Pudding with Apple Fritters, Red Wine & Spice | 7.95 |
| OR with Hand Dived Sea Scallops, Granny Smiths Apple | 12.95 |
Speciality fish & shellfish
| Native Lobster from our own tanks | All 29.50 |
| Simply Grilled with Herb, Garlic & Lemon | |
| Classic Thermidor | |
| Roasted with Mushrooms, Smokey Bacon & Red Wine | |
| Grilled Dover Sole with Brown Butter & Lemon | M.P. |
| Fillet of Sea Bass – Bouillabaisse Sauce, Saffron Potatoes & Garlic Toast | 19.50 |
| East Coast Plaice in Fine Breadcrumbs, Roast Dublin Bay Prawn Sauce, Creamed Potatoes | 15.95 |
| Organic Scottish Salmon, Simple Grilled with Broccoli & Hollandaise | 15.50 |
| Monkfish Tails, Organic Salmon & Dublin Bay Prawn Thermidor | 21.50 |
| Chunk of Halibut Roasted on its Skin, Yorkshire Leeks & Chervil Beurre Blanc | 19.75 |
| HOT SHELLFISH PLATE SPECIAL with Half a Lobster, Langoustine, King Scallop, Oyster & Mussels | 29.50 |
| Cannelloni of Wild Mushroom & Spinach, Olde York Cheese Sauce (v) | 12.95 |
from the grill
| Dry Aged Rib Steak - Traditional Steak House Garnish | 17.95 |
| Sirloin Steak - Béarnaise Sauce | 19.95 |
| Prime Fillet Steak - Style of Rossini | 24.50 |
| Chateaubriand for Two - Roasted Goose Fat Vegetables served with a choice of Béarnaise or Pepper Sauce | 50.00 |
MEAT
| Griddled Calves Liver & Onions, Soft Polenta & Sage Crisps | 17.50 |
| Goosenargh Duck – Roasted Breast, Pithivier of Leg, Classic Bitter Orange Sauce | 15.50 |
| Peppered Rack of Venison with a Red Wine & Cassis Sauce, Creamed Parsnip & Chestnut | 21.00 |
| Shank of Lamb Slow Cooked with White Wine, Rosemary & Haricot Beans | 15.95 |
| All Main Courses served with a Selection of Vegetables |
side orders
| Hand Cut Chips | 2.50 |
| Mash, Butter & Nutmeg | 2.00 |
| Honey Roast Parsnips | 2.00 |
| Buttered Spinach | 3.00 |
| Gratin Dauphinoise | 3.00 |
| Mixed Leaf & Herb Salad | 3.50 |
| Savoy Cabbage, Bacon & Thyme | 2.50 |
Please inform us of any dietary requirements
Please see Specials List in the bar for Additional Starters & Main Courses
Please note all Shellfish are subject to availability!
Full a la carte 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 a la carte menu is served throughout the restaurant
6.30pm - 9.30pm Monday to Thursday
6.30pm - 10.00pm Friday & 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.
