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The Bull Hotel & Restaurant

Easter Sunday Lunch

Starter

• Brandade & haricot bean soup with truffle oil – £7.00
• Wild garlic risotto with mascarpone, pecorino and crispy deep-fried duck egg – £8.50
• London Porter smoked salmon with new season asparagus & hollandaise sauce – £8.00
• Pork pâté with toasted bloomer, pickled vegetables and lightly spiced tomato & paprika chutney – £7.50
• Warm smoked mackerel, spring leaves, potato, shallots with English mustard dressing – £8.00
• Baked halloumi with roasted aubergine and tomato – £7.50

Main

• Rare roast striploin of beef, Yorkshire pudding, roast potatoes, broccoli cheese and season vegetables – £14.50
• Roast leg of Dorset lamb with roast potatoes, broccoli cheese and seasonal vegetables – £14.50
• Salmon, spring onion & dill fishcakes with a chive crème fraîche dressing spiced oil and side salad – £13.50
• Seafood gratin of crab, smoked haddock, mussel & prawn with a parmesan, gruyere & herb glaze served with seasonal salad – £13.50
• Braised fennel and tomato couscous – £12.50
• Thai lettuce salad with fried tofu and chilli & lime dressing – £9.50

Pudding

• New season rhubarb fool with a crunchy topping – £6.00
• The Bull’s lemon meringue – £7.00
• Chocolate fondant, cherry compote and clotted cream – £7.00
• Banana and caramel parfait with salted caramel and hazelnut brittle – £6.00
• Warm treacle tart and vanilla ice cream – £6.00
• Selection of four local cheeses with biscuits and fig jelly – £8.00

All our food is cooked fresh & to order, please bear with us at busy times.

All prices inclusive of VAT. Service not included.

Book now on 01308 422878