BLACK BULL DESSERTS

ALL LISTED SWEETS ARE PRICED AT:	5.95
Valrhona White Chocolate Cheesecake on Crushed Amaretto Biscuit with Plumped Agen Prunes
Brioche Bread & Butter Pudding with Apricot Jam
Layla’s Sticky Toffee Pudding with Tonka Bean Caramel & Triple Cream
Rhubarb Crumble Tart with Stem Ginger Ice Cream
Crème Caramel – Golden Raisins, Dark Rum & Vanilla Bean

BLACK BULL ICE CREAM PARLOUR

Ice Cream - Choice of Vanilla Bean / Rum & Raisin / Strawberry / Valrhona Milk Chocolate	4.75
Sorbets - Elderflower / Lemon Grass / Spiced Red Wine	4.75
Strawberry Knickerbocker Glory - Popping Candy, Fresh Fruits & Strawberry Syrup	5.95
Milk Chocolate Sundae Pistachio Brownies, Chocolate Sauce & Chantilly Cream	5.95

Great british cheeseboard

For Today's Selection please see our Blackboard

7.50

COFFEE

ALL OUR COFFEE CAN BE MADE DECAFFEINATED
Cafetiere Coffee & Tea	2.25
Herbal Tea	2.25
Cappuccino, Latte & Espresso	2.50
Liqueur Coffee	5.25

Please inform us of any dietary requirements

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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".