Our Autumn and early winter menu is here!!

Here at the Bulls Head our Head Chef Steve and Sous Chef Andy and their kitchen team have developed a lovely menu for you all to enjoy with two or three dishes that can be enjoyed as a starter or main course such as ………

• Roasted Pumpkin seasoned with sage on a winter leaf salad with toasted pumpkin seeds, fig and Burt’s Blue Cheese or …
• Steve’s “Rarebit Smokey” with naturally smoked haddock topped with Lancashire cheese and ‘blonde’ ale rarebit finished with warm cherry tomatoes and fresh basil or……

Other new starters include…….

• Hand pressed Duck Terrine with toasted nutty bread and ‘Gamekeepers’ Spicy Orange Chutney
• Open Tart of Pan-Fried Pigeon Breast, Clonakilty Black Pudding and Mushrooms with a redcurrant and orange sauce
• Kipper Fish Cake with crispy bacon, a fried hens egg and HP sauce

There are heart- warming main courses which include ………

• Steve’s Slow Cooked Game Stew with herb dumplings and creamy mashed potatoes
• Slow Roasted Duck Leg with spring onion mash, red cabbage and a Port wine gravy
• Cheshire Pork Belly, with apple mash, winter root vegetables, scrumpy gravy and a spiced apple sauce
• Slow Braised Shoulder of Lamb with a redcurrant and rosemary gravy, creamy mashed potato and red cabbage

For seafood fans we have caught …..

• Grilled Sea Trout with lemon and peppercorn butter on sautéed new potatoes with green beans
• Seafood Crockpot of by-catch fish, prawns and salmon in a warm creamy dill and white wine sauce served with Green Beans and nutty bread

For Vegetarians we have a…

• Delamere Goats Cheese Hash with a spiced apple sauce and winter salad as well as a daily special

There are dishes for everyone. To view the full menus click here.

We look forward to cooking for you…..