COLD STARTERS
| Rock Oysters from Cork | Six 7.50 Nine 11.25 Twelve 15.00 |
| Robson’s of Craster Smoked Salmon, Chopped Shallots, Capers & Lemon | 8.75 |
| Whitby Crab & Prawn Cocktail – Gem Hearts, Avocado & Melba Toast | 8.95 |
| Smoked Mackerel Pate – Horseradish, Beetroot & Dill Weed | 6.95 |
| Rabbit and Pork Terrine, Hazelnut Mayonnaise, Baby Salad | 7.95 |
Hot STARTERS
| Minestrone of Spring Vegetables with Basil & Pine Nuts | 5.50 |
| Potato & Thyme Gnocchi, Braised Leeks, Wild Mushrooms & Pea Shoots | 6.50 / 10.95 |
| Mature Cheddar & Spinach Soufflé | 7.50 |
| Seafood Pancake Thermidor | 8.50 |
| 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 | 16.95 |
| Hand Dived Sea Scallops, Black Pudding, Apple Salad | 12.95 |
Speciality fish & shellfish
| Native Lobster from our own tanks | All 29.50 |
| - Simply Grilled with Herb, Garlic & Lemon | |
| - Classic Thermidor | |
| Grilled Dover Sole with Brown Butter & Lemon | M.P. |
| Fillet of Stone Bass, Crushed Jersey Royals, Samphire, Caper Beurre Blanc | 19.50 |
| Organic Salmon Fillet, Potato and Leek “Terrine”, Vanilla Essence | 17.50 |
| Monkfish Tails & Dublin Bay Prawn Thermidor | 21.50 |
| Turbot Fillet, Spring Greens, Dauphinoise Potatoes, Sauce Vierge | 19.95 |
| The Black Bull Shellfish Platter, with Half a Lobster, Langoustine, King Scallop, Oysters & Mussels | 35.00 |
MEAT
| Duo of Yorkshire Lamb, Spinach Purée, Broad Beans, Rosemary Mash, Red Wine Jus | 19.95 |
| Goosenargh Chicken Supreme, Pomme Fondant, Girolle Mushrooms, Cream & Tarragon | 15.50 |
| 11 Hour Slow Roasted Belly Pork, Spiced Fillet, Pomme Purée, Savoy Cabbage, Toffee Apple Jus | 17.50 |
| Honey Roasted Goosenargh Duck Breast, Beetroot Purée, “Sausage Roll” Parsley Croquette & Star Anise Jus | 16.95 |
| All Main Courses are served with New Potatoes & Today’s Market Vegetable |
from the grill
| Chargrilled Sirloin Steak | 19.95 |
| Prime Fillet Steak | 24.50 |
| Chateaubriand for Two | 50.00 |
| All Steaks are served with Onion Marmalade, Roasted Tomato, Field Mushroom, Pomme Pont Neuf & a choice of Red Wine Jus or Béarnaise Sauce | |
side orders
| Hand Cut Chips | 2.50 |
| Mash, Butter & Nutmeg | 2.00 |
| Buttered Spinach | 3.00 |
| French Peas, Bacon, Lettuce | 3.00 |
| Gratin Dauphinoise | 3.00 |
| Mixed Leaf & Herb Salad | 3.50 |
| Broccoli with Toasted Almond Butter | 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.
