The Bears Head - Volledige menukaart

Served with a butter flapjack.

Served with a butter flapjack.

Served with a butter flapjack.

Served with a butter flapjack.

Served with a butter flapjack.

Served with a butter flapjack.

Served with a butter flapjack.

Served with a butter flapjack.

Ciroc pineapple shaken with chambord and pineapple juice.

Served with a butter flapjack.

Ketel one vodka and tia maria coffee liqueur mixed with sugar syrup and a shot of espresso coffee.

Served with a butter flapjack.

Absolut vanilia vodka mixed with passion fruit martini mixer, served with a shot of prosecco on the side.

Hendrick’s gin paired with elderflower, prosecco and lemon.

Served with a butter flapjack.

Woodford reserve whiskey, sugar syrup, angostura bitters, and an orange wedge.

Your choice of any three scoops. Ice cream: double chocolate, bourbon vanilla, honeycomb. Sorbet: blackcurrant, raspberry, coconut milk or apple

Served with honeycomb ice cream Belgian chocolate sauce

with sourdough bread

Served with cajun mayo

Prime steak burger, loaded with maple-glazed beef brisket, crispy fried onions, streaky bacon, monterey jack, cheese sauce and mayo

In a balsamic glaze, with garlic dip

with chipotle chilli relish

Served with a butter flapjack.

Marinated in paprika, with peppers onion

Roasted red peppers, grains, lentils, butternut squash and pomegranate seeds on a bed of mixed leaves and baby spinach, tossed in a zesty pineapple ginger dressing

with horseradish crème fraîche and toast

with garlic mayo cajun seasoning

A selection of succulent garlic king prawns

with tzatziki, pomegranate, roasted veg grains in a red pepper garlic dressing

Smothered in Korean-style BBQ sauce

with baba ghanoush, tzatziki, beetroot and a tortilla

Served with crackling and baked apple

Topped with pumpkin seeds and tomato sauce, with rich vegan gravy

Expertly aged for superb flavour and tenderness, served with triple cooked chips, roasted vine cherry tomatoes* and your choice of steak sauce béarnaise, peppercorn, beef dripping or craft ale, bacon mushroom

Expertly aged for superb flavour and tenderness, served with triple cooked chips, roasted vine cherry tomatoes* and your choice of steak sauce béarnaise, peppercorn, beef dripping or craft ale, bacon mushroom

Topped with salted caramel sauce and served with custard

with vanilla custard

with home-baked shortbread biscuits

Marinated with garlic red pepper

Freshly battered cod with triplecooked chips, mushy peas and tartare sauce

Sticky fried chicken, crispy prawns, chilli jam-glazed lamb koftas, hummus, tzatziki, bumbu bali spicy mayo and stone-baked flatbread

Succulent chicken breast filled with wilted spinach mozzarella and wrapped in pancetta, served with green beans, fries and a creamy portobello porcini mushroom sauce

Served with lemon thyme stuffing wrapped in bacon

Chocolate honey pot filled with silky chocolate mousse, smooth honey and crunchy honeycomb, served with a buttery biscuit and honeycomb ice cream

Meringue cloud topped with whipped cream, tropical mango, passion fruit coulis and white chocolate chunks

On roasted beetroot balsamic purée with basil pesto

with toasted artisan bloomer and red onion chutney

In a cheesy cheddar sauce, on toasted artisan bloomer

with toasted artisan bloomer

with beetroot hummus

with blackcurrant curd and fresh blueberries

Choose any hot drink and mini pudding.

Breaded burger patty and a violife mature melting slice

Topped with salsa verde and feta

Vibrant salad of roasted veg, greens, grains, feta pomegranate, with yoghurt dip and beetroot tortilla

Melting camembert drizzled with honey truffle-infused oil, ser ved with apple, date tamarind chutney and artisan bloomer bread to dip

with bumbu bali spicy mayo and a pineapple mango salsa in a lemongrass dressing

with baby potatoes, broad beans, peas broccoli and a creamy white wine sauce

Served with spring onion mash, green beans, thyme-roasted carrots and a rich gravy

Sirloin of beef, pork belly crackling and turkey breast stuffing

with thyme garlic

Aged for 21 days

Aubergine, garlic and peppers in a sweet smoky tomato sauce, topped with herb crumb and mozzarella, served with mixed salad and garlic ciabatta