The Bull Hotel & Restaurant

Festive Menu 2016

Starters

GUINEA FOWL & PISTACHIO TERRINE, PICKLED CABBAGE AND A ROAST PLUM & CINNAMON CHUTNEY
CHESTNUT & CELERIAC SOUP WITH VANILLA & MAPLE SYRUP DRESSING & PARMESAN CROUTONS
BEETROOT CURED SALMON WITH AN APPLE, CELERIAC & RADISH REMOULADE, THYME CRACKERS

Mains

ROAST FREE RANGE TURKEY CROWN, SAGE AND APRICOT STUFFING, ROAST POTATOES, BRAISED RED CABBAGE, CREAMED SPROUTS WITH PANCETTA, ROAST PARSNIPS WITH HONEY AND HERBS, CRANBERRY SAUCE AND A RICH TURKEY JUS
BAKED FILLET OF HAKE WITH A LOVAGE CRUST, WINTER GREENS & WALNUT BUTTER
ROASTED SQUASH WITH WILTED CHARD, PINE NUT & CHESTNUT MUSHROOMS, NUTMEG POLENTA CHIPS & A ROQUEFORT SAUCE

Desserts

CHOCOLATE AMARETTO TART WITH SALTED CARAMEL ICE CREAM
CHRISTMAS PUDDING WITH BRANDY SAUCE
LEMON AND PISTACHIO POSSET

£24.00 FOR 2 COURSES
£30.00 FOR 3 COURSES

FESTIVE MENU AVAILIABLE FROM THURSDAY 1ST – FRIDAY 23RD DECEMBER
(PRE-ORDER REQUIRED MINIMUM 48 HOURS IN ADVANCE)

WE HAVE OUR OSTLER ROOM FOR PRIVATE DINING FOR GROUPS BETWEEN 10 – 20 & OUR BALLROOM AVAILABLE FOR LARGER GROUPS WITH ADDITIONAL ENTERTAINMENT AVAILABLE UPON REQUEST

IF YOU REQUIRE INFORMATION REGARDING THE PRESENCE OF ALLERGENS IN ANY OF OUR FOOD OR DRINK PLEASE ASK YOUR SERVER WHO WILL BE HAPPY TO PROVIDE THIS INFORMATION. WHILST A DISH MAY NOT CONTAIN A SPECIFIC ALLERGEN, DUE TO THE WIDE RANGE OF INGREDIENTS USED IN OUR KITCHEN FOODS MAY BE AT RISK OF CROSS CONTAMINATION BY OTHER INGREDIENTS.
ALL PRICES INCLUSIVE OF VAT. SERVICE NOT INCLUDED

Book now on 01308 422878