Cold Starters
| Gigas Oysters from Cork | Six 6.95 Nine 9.95 Twelve 12.95 |
| Hand Sliced Robson's of Craster Smoked Salmon | 9.95 |
| Seafood Plate of Crevettes, Crab, Prawns, Anchovies, Mussels, Herring & Salmon | 10.95 |
| Crab Salad with Avocado, Saffron Mayonnaise & Mixed Leaves | 8.50 |
| Carpaccio of Beef Fillet with Capers, Parmesan & Rocket, Lemon & Shallot Dressing | 10.25 |
| Caesar Salad with Marinated Chicken, Anchovies & Croutons | 6.95 |
| Home Cured Gravlax with Beetroot Salad & Horseradish Crème Fraiche | 6.95 |
| Duck & Avocado Salad with Orange, Pine Nuts & Meaux Mustard Dressing | 6.95 |
All Starters are served with Rustic Granary Cob |
Hot Starters
| Cream Soup of the Day | 4.25 |
| Spinach & Cheddar Soufflé | 6.95 |
| Seafood Pancake Thermidor | 7.95 |
| Creamy Risotto with Scallops, Pancetta & Chanterelles | 8.25 |
| Moules Marinière | 6.95 |
| Salad of Pan Fried Foie Gras with Langoustine, Wild Mushrooms, Pancetta & Pineau Dressing |
12.25 |
| Grilled Black Pudding & King Scallops on Sweet Potato Puree with Oyster Sauce | 10.25 |
| Dublin Bay Prawns Split & Grilled with Garlic Butter | 15.95 |
| Baked Queenies in Garlic with Wensleydale Thyme Crumb Topping | 8.25 |
| Barbequed Spare Ribs | 6.95 |
| Six Grilled Oysters with Spinach, Chorizo & Melted Cheese | 8.25 |
| Grilled Goats Cheese on a Frisse & Celery Salad with Caramelised Pears & Acacia Honey Dressing |
7.25 |
| Warm Salad of Pigeon Breast, Beetroot, Bacon & Aged Balsamic | 7.95 |
| Lambs Kidney with Druant Sauce, Tinbale Basmati Rice | 6.95 |
MAIN courses
| Dover Sole | M.P. |
| Fillets of Lemon Sole with Smoked Salmon & Mushrooms, White Wine Sauce | 19.95 |
| Monkfish, Salmon & Tiger Prawn Thermidor on Buttered Spinach | 19.95 |
| Monkfish wrapped in Smoked Bacon with Curried Prawn Risotto | 18.95 |
| Poached Scallops with Langoustine & Lobster on Creamed Leek, Cheese Sauce | 20.50 |
| Dublin Bay Prawn Curry with Pilau Rice, Chutney, Nuts, Fruit & Poppadums | 20.50 |
| Grilled Fillet of Wild Bass on Fennel Puree, Pancetta & Wild Mushrooms, Dill Sauce | 19.95 |
| Roast Salmon with Tomato, Olives, Tarragon, Pepper & Olive Oil | 16.95 |
| Lobster Thermidor with Thyme Rice | 26.50 |
| Grilled Lobster with Garlic Butter | 26.50 |
| Lobster Newburg, out of the shell with Brandy, Cream, Shallots and Thyme Rice | 26.50 |
| Cold Seafood Platter with Half a Lobster, Langoustine, Crevettes, Salmon, Mussels, Crab, Prawns & Sweet Pickled Herring |
28.50 |
Meat dishes
| Herb Roast Rack of Lamb with Rosemary Crumbed Potato Cake & Red Wine Sauce | 19.25 |
| Venison with Parsnip Mousse, Roast Beetroot, Juniper Gravy | 19.25 |
| Pan Fried Fillet of Beef with Foie Gras on Wild Mushroom Risotto, Balsamic Red Wine Sauce |
21.50 |
| Chateaubriand, Béarnaise Sauce (For Two People) | 39.00 |
| Choice of: |
|
| Rib Eye Steak | 17.95 |
| Sirloin Steak | 18.95 |
| Fillet Steak | 19.95 |
| Served with a choice of: | |
| Béarnaise Sauce Pepper Sauce Shallots & Red Wine Sauce | 2.50 |
side orders
| Buttered Spinach | 2.50 |
| Chips | 2.75 |
| Dauphinoise Potato | 2.00 |
| Mashed Potatoes | 1.50 |
| Sautéed Wild Mushrooms |
4.50 |
| Tossed Mixed Salad | 2.00 |
Please inform us of any dietary requirements
Sunday a la carte Menu
We wish to make all customers aware that items on this menu are very limited on what is available each Sunday.
Please also 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 sunday a la carte menu is served
12 noon - 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 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.
