The Bronze Pig

Sample Menu B

First Course

Pork Rillette

Slow cooked pulled pork belly rillette with bay and juniper served with a red onion and cranberry jam and toasted sourdough.


Char Siu beef

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.


Roasted root winter salad (V)

Fennel roasted parsnip and chantenay carrot, charred shallots, butternut squash and cardamom puree, balsamic beets and red wine syrup.


Smoked duck breast, orange and liquorice

Slices of smoked duck breast served with star anise orange, pickled fennel toasted fennel seeds, liquorice drops and an orange syrup.


Moules marinieres

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.

Second Course

Cod, crayfish and chive

Oven roasted cod loin topped with panko and served with diced green beans, roasted new potatoes and crayfish tails in a stock, butter and chive sauce.


Ras el Hanout lamb

An almond, panko and coriander crusted three rib of lamb, served pink and rubbed in Ras el Hanout. Served with onion puree, an aubergine slice, stuffed with couscous, dates, apricots, peppers and almonds. Ginger beer battered onion rings and a harissa and stock reduction.


Mushroom tart (V)

A carrot and wholemeal pastry tart filled with caramelised onions, thyme fried mushrooms, walnut and stilton served with cavalo nero, seeds and pine nuts and a creamy mushroom reduction.


Beef fillet

With horseradish sour cream, served with dauphinoise potato, green cabbage, diced bacon and carrot, silverskin onion and a port and beef stock reduction.


Belly pork

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.


Sea Bass

Pan seared sea bass fillets served on griddled pak choi with pickled vegetable noodles, warm thai green broth and tenderstem broccoli.


Sunday Roast beef
(available Sunday lunchtime only)

Strip sirloin roasted beef served with goose fat roasted potatoes, Yorkshire pudding, bacon wrapped parmesan and breadcrumb stuffed onion, roasted beet, seasonal vegetables and a rich beef reduction.


Third Course


With pear, toasted plum bread, walnuts and honey.


With Recioto (intense, sweet red dessert wine)


Pistachio cake, pomegranate and orange

A pistachio and olive oil cake with orange puree, pomegranate sorbet, pomegranate and a white chocolate crisp.


With Cointreau


Peanut panna cotta

A peanut panna cotta served with chocolate mousse, salted caramel and peanut crumb.


With hazelnut liqueur


Vodka, rhubarb, Earl Grey and chocolate

Vodka infused rhubarb set in a vodka jelly on a chocolate delice served with an Earl Grey chantilly cream and rhubarb syrup.


With bison grass vodka


Cherry and frangipane tart

A cherry compote and frangipane tart topped with almonds and honey, served with mascarpone ice cream and cherry curd.


With cherry brandy


All accompanying dessert drinks are served in 35ml measures and are only available in that measure and price when ordered with the dessert.

Allergy advice

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

Website by MMC Agency