Soup Of The Day
Freshly Baked Bread
Seared Wood Pigeon Breast
Black Pudding Soil, Root Vegetable Terrine, Beetroot Tuille, Blackberry Gel
Wild Mushrooms (V)
Sauté Garlic, Espuma, Crumb & Crouton, Tarragon
Wyre Forest Venison Loin
Venison Bon Bon, Beetroot Sponge, Bitter Chocolate Jus
Gin & Citrus Cured Salmon
Seared Scallop, Batter Scrumps, Pickled Salad, Dill Crème Fraîche
Gressingham Duck Breast
Celeriac Fondant & Puree, Heritage Carrot, Rum Soaked Sultanas
Pulled Ham, Thyme & Cider Pie
Chicken Bon Bon, Chive Mash, Seasonal Vegetables, Gravy
Stout Braised Beef Blade
Mustard & Chervil Dumpling, Sweet Red Cabbage, Oyster Mushroom
Seared Sole Fillet
Flavours Of Fish Pie, Cheddar Mash, Charred Tenderstem, Kombu Seaweed
Garlic, Sweet Potato, Chickpea & Spinach Curry (Vegan)
Sticky Coconut Rice, Toasted Coconut & Cashews
Caramalised Cauliflower, Goats Cheese & Hazelnut Crumble (V)
Balsamic Roast Fig, Honey Roast Parsnip, Broccoli & Pea Croquette
All Steaks Served With Hand Cut Chips, House Salad, Roasted Vine Tomatoes, Beer Battered Onion Rings
Beaman’s Bridgnorth Beef Burger
Monterey Jack Cheese, Toasted Brioche Bun, Gherkin Relish, Tomato Jam
7oz Fillet Of Bridgnorth Beef
8oz Sirloin Of Bridgnorth Beef
10oz Home Cured Bridgnorth Gammon
Hand Cut Chips Garden Salad
Garlic Bread Mixed Vegetables Peppercorn Sauce
House Slaw Olives and Bread Port & Shropshire Blue Sauce
Garlic Bread With Cheese
Here at the Stable Bar, we try to source the most local products and ingredients. Working closely with our suppliers to ensure the best quality and freshest food.
Our supplier’s list is as follows:
Beaman’s of 46 High Street Bridgnorth using Bridgnorth Beef & Lamb and Claverley Pure Gloucester Old Spot Pork.
Fruit & Vegetables
All our fruit & vegetables are hand picked by our chefs from local markets.
Birmingham Market (mainly fished around UK).
Bridgnorth Brewery & Local Breweries.
Please note our chefs use nuts within our kitchen so food could contain traces of nuts. For any other dietary requirements please notify your server and they can inform our chefs.