BLACK BULL DESSERTS
| White Chocolate Parfait, Passion Fruit Sauce | 5.95 |
| Lemon Posset, Fresh Yorkshire Raspberries | 5.95 |
| Layla’s Sticky Toffee Pudding with Fresh Cream | 5.95 |
| Summer Pudding, Strawberry & Cream Sorbet | 5.95 |
| Vanilla Crème Brûlée, Oat Crunch Biscuits | 5.95 |
| Strawberry Shortcake | 5.95 |
| Vanilla Poached Peach, Raspberry Sauce, Vanilla Ice Cream | 5.95 |
| Black Bull Assiette of Desserts | 10.95 |
| Ice Cream - Vanilla Bean / Banoffee / Chocolate Chip | 4.75 |
| Sorbets - Elderflower / Apple / Passion Fruit | 4.75 |
Black BULL cheeseboard
| Served with Homemade Biscuits, Grapes & Celery | 8.95 |
TO COMPLIMENT...
| Chateau de Stony 100ml ~ Sweet and highly perfumed with lovely honey and orange marmalade fruits. Rich and floral on the finish | 3.95 |
| Pineau Blanc des Charentes (10 yrs old) 50ml ~ Full-bodied and refined with aromas of orange peel, nut and gingerbread. A long finish with flavours of orange, mandarin and bergamot | 3.95 |
| Pineau des Charentes rouge (10 yrs old) 50ml ~ This Pineau is brimming with black cherry, prune and blackcurrant fruit.. | 3.95 |
| Feirrera LBV 2000 Port | 2.95 |
| Duque de Braganca 20 year old Tawny Port | 4.95 |
Please inform us of any dietary requirements
COFFEE
| Cafetiere Coffee | 2.25 |
| Tea | 2.25 |
| Cappuccino, Latte & Espresso | 2.75 |
| Liqueur Coffee | 5.25 |
| ...All served with Homemade Petit Fours |
DIGESTIF...
| FROM FRANCE | |
| Remy Martin VSOP | 4.95 |
| Hine Antique XO | 6.50 |
| Hine Rare Fine Champagne | 4.95 |
| H By Hine | 4.95 |
| Hennessy | 4.95 |
| Hennessy – Very Special | 4.95 |
| Napoleon Old Liqueur Cognac | 4.95 |
| Janneau Grand Armagnac VSOP | 4.95 |
| Calvados Pays D’Auge – Tradition | 4.95 |
| FROM IRELAND | |
| Bushmills | 4.95 |
| Bushmills – Black Bush | 4.95 |
| Bushmills 10 Years Old | 4.95 |
| Tullamore Dew | 4.95 |
| Powers Gold Label | 4.95 |
| Jameson’s | 2.40 |
| Paddy Old Irish | 4.95 |
| FROM SCOTLAND | |
| If you are a Whisky lover, we have the perfect thing – over 25 different single malt whiskies in our cabinet for you to choose from. |
Please inform us of any dietary requirements
DESSERT 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 dessert menu is served with any of our menus, unless otherwise stated.
Our Pastry chef
We are delighted to welcome Layla Joanne Denwood as our new Pastry Chef. From growing up in Carnforth Lancashire she started work in the industry young with her first job aged just 12 working as a waitress and helping with simple desserts which made her realise she wanted to be in the catering industry. After studying at Lancaster & Morecambe College Layla was drawn to Pastry. Spending a couple of year perfecting her craft at Linthwaite House Hotel, Bowness, making the very best chocolate nemesis under the expert guidance of former head chef Ian Bravey. Layla spent the last 5 years at Sharrow Bay, Ullswater as sous Pastry Chef. Taught by Former Head Pastry Chef Heidi Pearce who has been one of her biggest influences along with her college tutor Robert Marshall Slater. Layla feels "The most enjoyable part of pastry is sugarcraft & chocolate work. With a simple sugarspring you can turn a simple dessert into a work of art".
