The Bull’s Head Menu

Mixed olives, warm ciabatta.

Oven baked Camembert in a share loaf with Brock and Morton garlic oil & red onion marmalade.

Crispy salt & pepper squid with a sweet chilli dip.

A trio of different flavoured bangers on a bed of mashed potato with creamy spinach & Hendo’s onion gravy.

Fragrant Thai sauce, rice and side salad (Vegan). Choice of either vegetable or chicken. £2 supplement.

Slow cooked beef brisket on a bed of horseradish mashed potato, purple sprouted broccoli, pickled cabbage & fried onions.

Slow braised steak in Unicorn ale served with homemade chips or mashed potatoes, seasonal vegetables & gravy.

Beer battered cod & homemade chips, garden or mushy peas with tartare sauce.

Tortilla chips loaded with salsa, guacamole, cheese & jalapeño.

Served with a side salad, crostini & red onion marmalade.

Crispy sweet corn & cayenne pepper fritters on a bed of mixed leaf & tomato salsa dip. (Vegan)

Hoisin duck Bon Bon’s served with hoisin sauce, cucumber & spring onion.

Seabass, lime & ginger fish cakes on a bed of mixed leaf salad with homemade coleslaw, cous cous and pomegranate seeds.

Halloumi on a bed of mixed leaf salad with homemade coleslaw, cous cous and pomegranate seeds. Add chicken £2 supplement.

Double pattie stack cheese burgers topped with burger relish & gherkins.

Southern fried chicken burger topped with hash brown & chipotle sauce.

Garden vegetable burger topped with tomato chutney.

Flaky pastry, frangipani, raspberry jam & double cream.

Warm sticky ginger pudding with vanilla ice cream.

Zesty lemon tarte served with lemon sorbet.

Salted caramel brownie topped with vanilla ice cream.

Chocolate layer torte with coconut truffle topping and nut finish. (GF, Vegan)