Martley Road, Lower Broadheath, Worcestershire, WR2 6QG

01905 640220

info@thebellinnbroadheath.co.uk

Pensioners Perks Menu - Available Mon to Fri 12pm-2:30pm
Two courses for £7.50
(not available on bank holidays)

Please Note: This is a sample menu as they do change regularly. Call 01905 640220 for our current menu

Appetisers

A bowl of steaming hot homemade soup of the day with fresh bloomer bread (V) (A.G.F)

Goats cheese lightly grilled and topped with caremelised onion chutney on a bed of dressed leaves (V) (G.F)

Button mushrooms in a creamy brandy and peppercorn sauce on a toasted engish muffin with srumbly blue stilton (V) (A.G.F)

Broccoli and stilton tart: tenderstem broccoli and English stilton in a warm golden short crudt pastry tart (V)

Oak smoked cheese, red onion and potato bites coated in a crisp crumb, served with a cranberry dipping sauce (V)

Swedish meatballs baked in the oven topped with brie and served with a cranberry dipping sauce

Duck and orange pate served with English fruit chutney and toasted bloomer bread (A.G.F)

Coarse mackerel pate served with beetroot tartare and toasted bloomer bread (A.G.F)

Potted prawns: North Atlantic prawns in a cayenne infused butter served with toasted ciabatta (A.G.F)

Thai style fishcake: flaky white cod and succulent prawns served with a sweet chilli dipping sauce and asian slaw

Smoked mackerel on a bed of mixed leaves with a beetroot and creme fraiche dressing (G.F)

Main Courses

Our own hand carved honey roasted ham with a choice of local free range fried eggs or fresh grilled pineapple served with seasoned chips (G.F)

Golden beer battered cod with tartar sauce, garden peas, seasoned chips and a lemon wedge (A.G.F)

Chicken a la king. Tender pieces of chicken breast and sweet peppers in a creamy white sauce on a golden puff pastry base

Chargrilled chicken breast served ontop of a glden rosti potato with seasonal greens and a light wholegrain mustard sauce (A.G.F)

Chargrilled chicken breast in a rich Italian tomato and olive sauce on a nest of linguine served with toasted ciabatta (A.G.F)

Succulent strips of chicken breast on a bed of penne pasta tossed in a rich and creamy white wine sauce with chunks of roquefort cheese and tender stem brocolli (A.G.F)

Slow cooked confit duck leg with a rich black cherry sauce on a bed of creamy mash and seasonal greens (G.F)

Lancashire hot pot: diced shoulder of lamb in a rich dark gravy. Topped with golden saute potatoes and served with braised red cabbage (G.F)

Beef cobbler: tender pieces of British beef in a rich gravy with seasonal vegetables and topped with a savoury scone (A.G.F)

Cottage pie: lean British beef mince in a rich dark gravy topped with fluffy mashed potato and served with seasonal vegetables (G.F)

Mediterranian vegetables in a golden pastry tart, baked in the oven and served with new potatoes and seasonal greens (V) (A.VE)

3 bean chilli lightly spiced and with chopped plum tomatoes. Served with white rice and cool sour cream (V) (G.F) (A.VE)

Penne pasta sreved with a wild mushroom and walnut bolognaise, grated parmesan cheese and toasted garlic ciabatta (V) (A.G.F) (A.VE)

Roasted butternut squash, sweet caremelised onion and blue stilton cheese in a creamy arborio rice risotto (V)

Desserts

Home made raspberry mousse served with fresh raspberries and home made short bread (A.G.F)

Lemon blizzard, pieces of crunchy meringue, vanilla ice cream, fresh whipped cream and lemon sauce (V) (GF)

Warm chocolate fudge cake with vanilla ice cream, fresh whipped cream and chocolate sauce (V) (A.G.F)

A warm belgian waffle topped with a medly of strawberries, blackberries, blackcurrants and raspberries in a tangy raspberry coulis served with vanilla ice cream (V)

Sticky toffee pudding served with a choice of vanilla ice cream or Devonshire custard (V)

Traditional creamy rice pudding with cranberries served with a drizzle of English honey (V) (G.F)

Bakewell tart: crumbly shortcrust pastry filled with jam, soft frangipane and almond flakes. Served with Devonshire custard (V)

Tangy lemon, ginger and raspberry crunch posset served with fresh whipped cream (V)

Apple and blackberry crumble: chunks of sweet apple and tangy blackberries topped with a golden crumble served with Devonshire custard (V)

Eton Mess: Crunchy meringue, winter fruits, vanilla ice cream and fresh whipped cream (V)

Please be aware this is a sample menu only as the options change weekly. The menu will consist of 4 starters, 5 mains and 4 desserts. Please ask what will be available when you book.

(V)= vegetarian

(VE)= vegan

(G.F)= gluten free

(A.G.F)= available gluten free on request

(A.VE)= available vegan on request