Slow cooked pulled pork belly rillette with bay and juniper served with a red onion and cranberry jam and toasted sourdough.
Pan seared strips of beef fillet served on griddled pak choi with chicory leaves, toasted sesame and char siu sauce.
Hand dived scallops served with celeriac puree hazelnut pesto and apple.
Curry roasted cauliflower with cumin roasted squash, cashews apple infused raisins and a yoghurt and coriander dressing.
Slices of smoked duck breast served with star anise orange, pickled fennel toasted fennel seeds, liquorice drops and an orange syrup.
Mussels in a shallot, white wine and cream sauce with sour dough.
Bread charged at 2.95 per portion.
Sundried tomato and chilli. Onion. Linseed and honey and wholemeal.
Oven roasted cod loin topped with crushed pistachio served with wilted spinach, honey glazed artichokes, roasted beets and an apple vinaigrette.
A buttered guineafowl breast served with a slow cooked panko covered leg croquette caramelised onion puree, sautéed mushrooms, truffle salsa, spinach and crispy leeks with a stock reduction.
A lasagne of fennel infused tomato and aubergine and leek béchamel served with crispy leeks.
With horseradish sour cream, served with dauphinoise potato, green cabbage, diced bacon and carrot, silverskin onion and a port and beef stock reduction.
Eight hour slow braised belly pork served with red cabbage and raisin, green beans, fennel parsnip crisps, black pudding puree, crackling and a cider and stout stock reduction.
A pan seared honey and sesame seed glazed tuna steak served on griddled pak choi with pickled vegetable noodles, crevettes, a soy dressing and wasabi.
With pear, toasted plum bread, walnuts and honey.
With Recioto (intense, sweet red dessert wine)
A frozen lemon parfait served with fennel crumb, lime jelly candied zest and basil syrup.
A dark chocolate mousse served with peanut mousse, popcorn icecream, salted caramel and peanut crumb.
With hazelnut liqueur
Candied rhubarb, shortbread biscuit and rhubarb compote with ginger beer sorbet and mascarpone chantilly.
With dessert wine
A fig compote and frangipane tart topped with almonds and honey, served with brandy ice cream and a spiced apple syrup.
All accompanying dessert drinks are served in 35ml measures and are only available in that measure and price when ordered with the dessert.
If you have special dietary requirements or allergies please ask for this weeks allergy list. This identifies the fourteen main allergy groups that may be present in this weeks menu.
The Bronze Pig Restaurant. 4 Burton Road Lincoln LN1 3LB.
Telephone 01522 524817