The Bull's Head, Craswall.
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      Example Menu, Winter 2012

          This menu is for guidance only and will change from day to day
         We enjoy catering for larger groups and a separate menu will be sent on request for parties of 10 to 34 guests 
         Light Bite (lunch only)        
         Pork and tarragon pasty, green salad, gooseberry chutney

         Starters
         Tomato and roast red pepper soup
         Warm Arbroath Smokie pot
         Marinated Cornish mackerel, beetroot and horseradish
         Oxtail ravioli with sauce and parmesan
         Herefordshire game terrine, sweet & sour shallots
         Our own pure breed Hereford beef bresaola, parmesan shavings, Italian olive oil

         Mains
         Linguine con pesto, parmesan (V)   
         Leek and cream tart, salad (V)
         Umbrian lentils, Gorgonzola 'Dolce Latte', sun dried tomato, red onion, herbs (V)
         Moroccan lamb tagine with quince, Mediterranean cous cous
         Vincigrassi: Ancient recipe using our own layered flat pasta, prosciutto & porcini sauce, parmesan
         Bull's Head fish pie, peas, carrots, parsley sauce
         Roast pork tenderloin, Leintwardine black pudding with apple, red cabbage, mash potato, cider sauce
         Slow roast shoulder of local lamb, morel sauce
         Char grilled rib-eye of mature local beef, Provencal tomato, mushrooms, rosemary potatoes

         Puddings
         Amoretti spumoni
         Panettone pudding
         Rhubarb and ginger crumble
         Rich chocolate fudge cake
         Clementine cake, candied clementine, schnapps cream
         2011 Ledbury cherries marinated in white rum, ice-cream

         Cafetière coffee, amaretti biscuit
 
  £8.50 


  £5-50
  £6-00
  £7-50

  £7-50
  £9.50


£11-50
£11-50
£13-00
£14.00
£13-00
£15-00
£15-50
£17.50
£22-50


  £6-00
  £6-50
  £6-50
  £6-50
  £7-00
  £7-50

  £3-00
 
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