The Bell Inn Tillington

"Only pub in the parish."

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Lunch Menus
We now do our full menu at Lunchtime alongside a number of Lighter Bites.
If you are coming to lunch and you are tight for time you could give us a ring and "pre order " your lunch in the morning.
 
Sundays are again a bit different as we don't book in the pub, only the dining room and then only for our carvery.
 
The rest of the pub is open to all, without booking, where we offer a Traditional Roast Beef Dinner alongside our regular Menu.
 
We do this so as to try to retain the feeling of a traditional pub, where we hope people would give up their tables after eating for those waiting, it works most of the time!

 

This menu is here only as an example, it does change on a daily basis;

Starters

Tomato and Basil Soup with mustard truffle croutons 4.50

Smoked Mackerel and Cream Cheese Mousse with lemon dill toast5.50

(v) Mixed Mediterranean Olives 2.50

(v) Field Mushrooms baked with goat cheese, artichokes and tomato pesto 5.50

Black Pudding and Tomato and Garlic Pork Sausage Skewer with red onion and fig chutney 5.50

Smoked Salmon and Prawns with celeriac coleslaw 6.00

Bacon and Leek Risotto with chive oil and parmesan shavings 5.25

Mains

Swordfish Loin Steak brushed with lime and wasabi and char grilled. Served with hoi sin vegetable noodles and prawn crackers 13.50

Fresh Cod in beer batter with hand cut chips with either mushy or garden peas. 12.00

Seafood Chowder Scallops, tiger prawns, salmon mussels and potatoes in lobster broth with crusty roll and butter. 12.50

 (v) Butternut Squash Bake gnocchi, toasted almonds, creamy spinach sauce with parmesan topping and olive tapenade foccacia bread 12.00

 (v)Grilled Halloumi Cheese served on Mediterranean vegetables, tomato and basil sauce and penne pasta 12.00

Szechuan Chicken strips of chicken in a light batter, with spicy Szechuan sauce, vegetable rice and prawn crackers 12.50

Traditional Handmade Pork Sausages with onion gravy, smoky bacon and leek mash and parsnip crisps 11.50

Steak, Ale and Mushroom Pie Puff pastry top accompanied with our own homemade chips and peas. 11.50

Pork Belly slow roast with bramley apple glaze, roast root vegetables and celeriac mash 12.50

Feather Blade Steak pan roast pink, with shallots, mushrooms and black pudding, served with hand cut chips and bacon braised savoy 13.95

Lamb Chops with minty gravy and redcurrant jelly, served with roast potatoes and fresh vegetables 12.50

Chargrilled 10oz Rump Steak with mushroom butter, chips and smoky bacon leeks and peas. 16.00

Steak sauce; Creamy garlic, Stilton, Green Peppercorn, Brandy and mushroom 2.25. Onion rings 2.00

Madras Curry; Chicken 12.50, King Prawn 13.50, Lamb 12.50, (v) Vegetable 11.50

Marinated Herefordshire Steak lemon and peppered sliced sirloin steak served on warm foccacia bread with sun blushed tomato and herb oil topped with dressed lettuce and red onion salad. 8.95

Bacon and Mozzarella char grilled bacon and mozzarella melt served with red onion chutney served on warm foccacia bread with sun blushed tomato and herb oil topped with dressed lettuce and red onion salad. 8.50

(v)Mozzarella and Green Pesto Oil with red onion chutney, served on warm foccacia bread with sun blushed tomato and herb oil topped with dressed lettuce and red onion salad. 7.95

Extras; Garlic bread 2.50, Onion rings 2.00, Chips 3.00, Roll and butter 60p,

Roast vegetables 3.25, Celeriac coleslaw 1.95, Olives 2.50

Puddings, Afters, Desserts, Sweets........

Hereford Sage, Worcester Gold and Shropshire Blue cheeses with biscuits and spiced pear chutney 5.50, & port please add 2.00

Marsbar cheesecake 5.00

Kirsch cherry pannatone pudding with vanilla custard 4.80

Mulled poached Pear with Christmas pudding ice cream 4.80

Tiramisu panna cotta with chocolate brownie 4.50

Apricot and almond tart with orange and honey crème fraîche 4.80

Friday, 13 January 2012

Brandy potted fruits with raspberry sorbet 4.50

 


Below are our lighter bites for lunch,

Lunch Bites

Home Baked Honey Roast Ham with free range eggs and hand cut chips. 7.50

Local Handmade Pork Sausages with free range egg and chips. 7.50

Szechuan Chicken strips of chicken breast in a light batter, with spicy Szechuan sauce, vegetable rice and prawn crackers 8.95

Seafood Chowder Scallops, tiger prawns, salmon mussels and potatoes in lobster broth with crusty roll and butter.8.95

(v) Butternut Squash Bake with gnocchi, toasted almonds and creamed spinach with parmesan topping and olive tapenade foccacia bread 7.95

 

 

Sunday Lunch Menu

Always Beef on the menu and we alternate between Leg of Lamb and Leg of Pork on the carvery.

 

Sunday Lunch Dining Room Menu - again this changes every week and is here as an example of style and price only.

 

To Start

(v) Field Mushrooms baked with goat cheese, artichokes and tomato pesto 5.50

Duck Liver Pâté with red onion chutney 5.50

Smoked Mackerel and Cream Cheese Mousse served with a warm crusty roll 4.95

Tomato and Basil Soup with mustard truffle croutons 4.50

 

Main Course

Roast Topside of Herefordshire Beef 8.95

Roast Leg of Lamb 8.95

Badnage Chicken chicken breast filled with sage and onion stuffing wrapped in bacon 10.95

Poached Salmon Supreme with hollandaise sauce 12.00

(v) Grilled Halloumi Cheese on roast Mediterranean vegetables in tomato and basil sauce 10.50

(v) Vegetables from the Carvery help yourself to a selection of vegetables and potatoes from the carvery 7.95

Child Carvery, toddler 3.50, under 12 years old; 6.50

 

Sweets

Hereford Sage, Worcester Gold and Shropshire Blue cheeses with biscuits and spiced pear chutney 5.50, & port please add 2.00

Marsbar cheesecake 5.00

Kirsch cherry pannatone pudding with vanilla custard 4.80

Mulled poached Pear with Christmas pudding ice cream 4.80

Tiramisu panna cotta with chocolate brownie 4.50

Apricot and almond tart with orange and honey crème fraîche 4.80

Brandy potted fruits with raspberry sorbet 4.50

Warm chocolate fudge cake with chocolate ripple ice cream 4.50

 

Friday, 13 January 2012