The Black Horse At Ireland - Fuld menu

in tomato, basil and mascarpone sauce

carved over crisp romaine lettuce with classic Caesar dressing and croutons

on baby leaves with red onion, cucumber, radish, cherry tomatoes and a mint vinaigrette

with wholegrain mustard dressing

daily changed filling with matching top, served with market vegetables and a choice of triple cooked chips or new potatoes

with boulangère potatoes, heritage carrots, kale, cherry puree and orange jus

stuffed with chorizo and wrapped in bacon, served with sautéed potatoes, fine green beans and a Basque tomato sauce

on a warm salad of baby leaf spinach, samphire grass, cherry tomatoes and baby potatoes with a dill vinaigrette

with guacamole, sour cream, tomato and red pepper salsa, served with French fries and garden salad

with herb mash potatoes, roast parsnips and celeriac, beer pickled onions and red wine jus

served on sweet and sour pak choi, sweet potato and coconut puree and toasted cashews

with toasted pumpkin seeds, feta cheese and herb vinaigrette

served on a winter vegetable ratatouille, with parmentier potatoes and a lemon beurre blanc

sustainable English caught fillet of white fish in Freedom ale batter, served with triple cooked chips, fresh garden peas and homemade tartare sauce

sliced and served with two fried eggs, roasted tomato, triple cooked chips and garden peas

with pilaf rice, naan bread and riata

with herb mash potatoes and crispy kale

with roasted garlic crushed potato cake, smoked butternut squash puree, sautéed button mushrooms with bacon and shallots and a cider jus

marinated in lemon, garlic and thyme

with wasabi hollandaise

A selection of British artisan cheeses with a guest cheese from further afield, served with celery, grapes, apple, chilli crackers, soda bread, cheese biscuits and homemade tomato chutney

with vanilla bean ice cream and rosemary infused berry compote

with dark rum custard

with sesame brittle and blood orange sorbet

with matching accompaniments

with clotted cream

with matching accompaniments

with accompanying sauce

in a garlic, chive and cream cheese sauce

on a beetroot and caper potato salad with lemon rapeseed oil

with mango salsa and wild rocket leaves

sliced deli meats, caponata bruschetta, panzanella salad, potted prawns, houmous, vinci olives, feta cheese, pesto, aioli, tzatziki, toasts and breads

with charred red onions and a basil vinaigrette

with shredded Chinese leaves, poppy seeds and hoisin dressing

with broad beans and basil oil

Choose from our daily selection of fillings. Served with fresh salad and French fries

with textures of carrot and basil crisps

please ask your server for today's option

with sweet chilli sauce

with herb butter and warm baker's bread

with herb gnocchi, confit cherry tomatoes and pickled mushrooms

with homemade flapjack

with salsa verdi

with sauce vierge

in garlic and herb butter

with aioli

with watercress butter

with coconut and rum jelly, beetroot paint and pea shoots

with piccalilli, baby watercress and toasts

with pesto

with either sweet chilli sauce or Jamaican style jerk served with a crunchy apple, shaved fennel and rocket salad

with apple sauce

A selection of freshly made desserts are available

with roasted garlic puree, apple soup and crackling