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The Bell at Caerleon

CAMRA Wales Cider & Perry Pub of the Year 2007

Reservations: 01633 420613 ­

Evening a la carte menu

Orders taken 7:00 till 9:30 Wednesday ­ Sunday night For today's fresh fish and game please see the blackboard


The Bell's famous Buck Rarebit ­ freshly toasted brioche topped with smoked bacon lardons baked Yfenni mustard & ale cheese and topped with a lightly fried quail's egg on a bed of hand picked leaves - £5.50 (vegetarian option without bacon - £5.00) Baked Pantysgawn goats cheese tartlet topped with red onion marmalade (vegetarian) - £5.00 Spiced onion rosti drizzled with minted crème fraîche on fresh rocket salad - £5.50 (vegetarian) Sautéed garlic mushrooms with toasted brioche £4.95 (Vegetarian) Home made soup of the day with fresh-baked bread - £4.95 Cotriade Breizh: rustic Breton fish and potato soup with fresh-baked bread - £6.00 Sautéed scallops and crisped Monmouthshire bacon with Gwynt y Ddraig cider and lemon reduction and served with toasted brioche - £6.00 Sautéed Madeira-infused chicken livers with dry-cured ham and caramelized shallots on a bed of mixed leaves and chopped walnuts - £6.00 Homemade chicken liver and cracked peppercorn pate with toasted brioche - £5.25 Traditional Breton buckwheat galette stuffed with bacon, cockles and laver bread in a creamy white wine sauce - £5.75 Home made black pudding and apple fritter topped with sweet red onion and claret marmalade and served with chef's homemade dressing - £5.50 Chef's roasted pigeon and basil faggot served on a traditional Welsh potato cake with a creamy Dijon mustard reduction - £5.50

Main Courses

Accompanied by a selection of potatoes and fresh vegetables unless stated Organic Pantysgawn goats cheese fritters on a bed of roasted vegetables served with tomato and basil sauce - £13.95 (vegetarian) Baked bell pepper filled with a medley of roasted vegetables Provencal style, topped with melted Perl Wen cheese and drizzled with a sweet balsamic reduction - £13.95 (vegetarian) Braised artichoke heart with Perl Las blue cheese on a bed of roasted cherry tomatoes, wilted spinach and dill risotto and drizzled with chef's balsamic reduction - £13.95 (vegetarian) Lobster "Penderyn" - whole lobster served with the award-winning Welsh whisky sauce or Breton style "Lobster Armoricaine" - £29.00 (48 hour pre-order please - larger lobsters available for parties on request) The Bell's seafood platter - a selection of seasonal shellfish and crustaceans served Breton-style on crushed ice, or lightly poached and hot. Served with lemon mayonnaise, laverbread, fresh-baked French and walnut & sesame seed breads and salted Welsh butter - £20.00 per person (48 hour pre-order please) Roast fillet of Welsh beef "Château Briand" with game chips and roasted vegetables and served with rich Madeira gravy - £40.00 (for two) Sautéed Monmouthshire calves liver topped with red onion marmalade and served with a rich claret jus - £15.50 Grilled Tuna steak served with lemon and cracked peppercorn butter and topped with aioli - £12.95 Medley of King Prawns, mussels and fresh fish in a saffron and white wine sauce - £16.95 Braised shank of Breconshire lamb infused with garlic and glazed with a rosemary and shallot jus - £15.95 Roast loin of Raglan pork topped with a wild mushroom, chopped leek and grain mustard crust and served with chef's calvados sauce - £15.50 Prime Usk Valley Rib-eye, Sirloin or Rump steak served with Béarnaise or cracked black peppercorn sauce, roasted cherry tomatoes, field mushrooms, hand-cut chipped and sautéed potatoes - £16.95 Pan-fried Margret of Duck breast with Monmouthshire plum porter and black cherry gravy and beetroot and apple compote - £15.50 Pan fried supreme of corn-fed chicken wrapped in smoked bacon served with a Danzy Jones herb whisky and cream sauce topped with crispy leeks - £14.95

Desserts & Cheeseboard

Chef's selection of freshly prepared desserts - £5.50 Welsh Farmhouse Cheeses, spiced damson chutney, fresh fruit, celery and wheat biscuits - £6.00


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