Starters
| Gigas Oysters from Cork | Six 7.95 Nine 11.25 Twelve 14.95 |
| Oysters Kirkpatrick | Six 8.95 Nine 12.25 Twelve 15.95 |
| Hand Sliced Robson's of Craster Smoked Salmon | 10.50 |
| Baked Queenie Scallops in Garlic Butter with Mature Cheddar, Pine Nuts & Thyme Crumb Topping | 9.25 |
| Spinach & Cheddar Soufflé | 7.95 |
| Seafood Pancake Thermidor | 8.50 |
| Creamy Pea, Pancetta & Prawn Risotto | 7.95 |
| Pan Fried Pigeon Breast, Wild Mushroom, Beetroot & Bacon Salad | 7.95 |
| Cold Seafood Plate of Crevettes, Crab, Prawns, Anchovies, Mussels, Herring & Salmon | 11.95 |
| Pan Fried Scallops & Black Pudding, Bramley Apple Puree, Raisin Dressing | 10.95 |
| Crab Salad with Avocado, Saffron Mayonnaise & Mixed Leaves | 9.00 |
| Asparagus, Hollandaise with Pine Nuts, Parmesan & Pancetta | 8.95 |
| Cream Soup of the Day | 4.75 |
| Duck & Avocado Salad with Orange, Pine Nuts & Meaux Mustard Dressing | 7.25 |
| Grilled King Scallop & Bacon, Caesar Salad | 10.95 |
| Dublin Bay Prawns Split & Grilled with Galic Butter | 15.95 |
| Roast Shallot, Roquefort & Rocket Tart | 7.95 |
All Starters are served with Rustic Granary Cob |
MAIN courses
| Grilled Fillet of Wild Bass on Fennel puree, Pancetta & Wild Mushrooms, Dill sauce | 19.95 |
| Grilled Dover Sole (subject to availability) | M.P. |
| Herb Roast Rack of Lamb, Parsnip Mousse, Beetroot Compote, Rosemary Gravy | 19.95 |
| Pan Fried Fillet of Beef, Creamy Wild Mushroom Risotto, Balsamic Red Wine Sauce | 24.95 |
| Poached King Scallops, Lobster & Langoustines on Creamed Leek with Cheese Sauce | 21.50 |
| Monkfish Fillet wrapped in Pancetta with Mild Curried Prawn Risotto & Chive Oil | 19.95 |
| Lobster Newburg out of the shell with Brandy, Cream, Shallots and Thyme Rice | M.P. |
| Pan Fried Halibut Chunk on Grilled Asparagus, Dill Butter Sauce | 19.95 |
| Pan Fried Calves Liver, Colcannon, Mushrooms, Smoked Bacon & Onion Gravy | 18.95 |
| Lobster Thermidor or Grilled Lobster & Garlic Butter | M.P. |
| Dublin Bay Prawn Curry with Pilau Rice, Chutney, Nuts, Fruits & Poppadums | 20.50 |
| Poached Salmon with Asparagus & New Potatoes, Hollandaise Sauce | 17.95 |
| Monkfish, Salmon & Tiger Prawn Thermidor on Buttered Spinach | 19.95 |
| Fillet of Lemon Sole with Smoked Salmon & Mushrooms, White Wine Sauce | 19.95 |
| Pan Fried Scallops, Bass & Crevettes on Spinach with Chive Butter Sauce | 20.50 |
| Cold Seafood Platter with Half a Lobster, Langoustine, Crevettes, Salmon, Greenland Prawns, Sweet Pickled Herring & Anchovies | 29.95 |
| Chateaubriand for two with Béarnaise Sauce | 42.00 |
| Choice of: |
|
| Sirloin Steak | 19.95 |
| Fillet Steak | 22.00 |
| Served with a choice of: | |
| Béarnaise Sauce, Pepper Sauce, Shallots & Red Wine Sauce | 2.50 |
| All Main Courses served with a Selection of Vegetables |
side orders
| Buttered Spinach | 2.50 |
| Chips | 2.75 |
| Dauphinoise Potato | 2.50 |
| Mashed Potatoes | 2.00 |
| Sautéed Wild Mushrooms |
4.50 |
| Tossed Mixed Salad | 2.00 |
Please inform us of any dietary requirements
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. Vegetarian options are also available on a special menu available when dining.
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 rich dishes like Lobster Newburg, served out of the shell in a gorgeous sauce of brandy, cream, and shallots, and deceptively simple but mouth-wateringly perfect dishes like Dublin Bay prawns split and grilled with garlic butter. Other marine treasures include succulently spiced grilled oysters and plump baked queen scallops.
There’s plenty of choice beside fish too, with rack of lamb, chargrilled rib eye, pan-fried duck and the impressive chateaubriand all there for the taking. It’s unashamedly hearty but nevertheless impeccably stylish fare – real food cooked with lots of class but no pretensions. And if you can manage it, the traditional dessert list is a joy, with the homemade ice-creams deserving a particularly special mention.
