The Bulls Head menu changes on 24th March 2011 for the Spring with our famous Game dishes disappearing ‘til the Autumn. We have some interesting replacements with a Free range Packington 12 oz Pork Chop arriving which is grilled and finished with melted mature cheddar and an apple and cider sauce. We also have a new Vegetarian dish of homemade Cauliflower cheese but with a smoked cheese sauce and then broad beans and cherry tomatoes with the local cauliflower. A Lloyd speciality!!
We then have a warm flaked poached salmon salad with a red wine vinegar dressing and finally a real special of slow cooked ‘Ox casserole’ in a rich caramelised port wine sauce with celery, carrot, celeriac and shallots over creamy mash.
Regulars will be pleased to see the return of the pints of prawns as well as half pints too. We also have ‘potted shrimp’ with nutty bread both these are in the ‘nibble and natter’ section of the menu, and in the starters we are making a coarse chicken liver pate, we are cooking portobello mushrooms with cheese and a herb crumb, the pan fried chicken livers are taking on a spring like finish of brandy, cream and leeks. While the ‘hash’ becomes a bubble and squeak hash with hens egg, bacon and a light mustard sauce.
On desserts we have moved the bread and butter to spring with it becoming an orange and white chocolate bread and butter pudding and we are doing a ‘not so traditional’ banana banoffi.
I have also taken £3 off the 1961 vintage port which now sells at £9 a glass to celebrate the year of my birth!! It really is a treat with the cheese board to share!!
At lunch time we have some lighter lunches which is in response to some of our customers with smaller appetites and we have some Cheshire smokehouse baps and some new traditional toasted sandwiches for you to enjoy also for a full look at everything click on ‘food’ and then the relevant menus. Even better pop in and try the new dishes too. As always we look forward to seeing you!!