New Autumn/Winter Menus

As the weather changes and the temperatures drops, we invite you to come in from the cold and warm yourself up at The Black horse with one of our delicious new dishes from our Autumn/Winter menu.  Made from the best fresh ingredients and lovingly prepared and cooked by our skilled chefs, you’ll find seasonal flavour in every bite!

Begin your meal with one new stunning starters, including Texas Style Braised Brisket with warm cornbread, winter slaw, ranch dressed mixed leaves, apple and plum tomato ketchup and Bevistan Blue Cheesecake with apricot chutney, maple syrup, toasted pumpkin seeds, pickled baby onions, crispy sage.  Our starters are also available as a larger portion at an additional cost, perfect if you just fancy something light for main course, or why not add some sides and make it a proper meal!

Choose from our new selection of hearty main courses, like Marinated Venison Haunch Steak  with swede and carrot purée, braised red cabbage, dauphinoise potato and thyme and redcurrant jus or Pan Seared Sea Bass fillet with saffron and dill creamed potato, roasted cauliflower purée, buttered savoy cabbage, paprika and vermouth velouté

Round off your meal with one of our tantalising desserts, such as Winter Fruit Pavlova with roasted figs, roasted plum, poached blackberries in brandy syrup, blackberry coulis and Chantilly cream or Treacle Sponge with homemade custard – the ultimate comfort food!

Our new Sunday Menu includes many of these stunning new dishes, but still offers the fantastic range of traditional roast we know you love.

Don’t forget, we also have daily specials available to keep your tastebuds tantalised!

Visit our menus page to view the Autumn/Winter Menu in full and don’t forget to book your table at The Black Horse!



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For more details of our accommodation, or to check out our fresh food menus and book a table, just click on the links above.  We’re always happy to answer any questions you may have, just pick up the phone and give us a call, or contact us via email.

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