Slow cooked pulled pork belly rillette with bay and juniper served with a red onion and redcurrant jam and toasted sourdough.
A poached duck egg served with a parmesan crisp, black pudding and pancetta with baby gem lettuce and a Caesar dressing.
Pan seared matchstick strips of beef in a sticky char siu sauce, served on chicory leaf with spring onions, sesame seeds and coriander oil.
A creamed Jerusalem artichoke soup served with truffle salsa, shallots, and sour cream.
Slices of smoked duck breast served with roasted pear, pear and star anise puree, toasted cashews and pickled carrot.
Pan fried prosciutto wrapped mackerel fillet served with celeriac and horseradish remoulade and rhubarb.
Bread charged at 2.95 per portion.
Sundried tomato and chilli. Onion. Linseed and honey and wholemeal.
Oven roasted cod loin stuffed with black olive tapenade and topped with flaked almonds. Served on a red pepper sauce with spinach leaf, coriander prawns and patatas bravas.
A pan seared local venison cannon served pink and sliced with oven roasted fig, chocolate ganache, mushroom, Brussel sprout and parsnip with a venison and red wine stock reduction.
Celeriac fondant served with butternut squash puree, a roasted apache potato, balsamic roasted onion, celeriac and wholegrain mustard remoulade, cashews and chicory.
Local 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.
Locally raised, milk fed landrace pork belly served with chantenay carrots, crackling, black pudding, parsnip and apple three ways in a creamed apple, wholegrain mustard and stock reduction.
Prosciutto wrapped monkfish fillets, oven roasted and served on a bed of creamed smoked haddock and red lentils with sugar snaps.
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.
With pear, toasted plum bread, walnuts and honey.
With Recioto (intense, sweet red dessert wine)
A slice of ginger cake with orange syrup, marmalade ice cream, gingerbread biscuit, stem ginger and mascarpone chantilly.
A lemon verbena panna cotta served with apple and tarragon compote, brandy snap and apple syrup.
Tanqueray ten gin and fevertree tonic sorbet on lemon puree served with gin jelly, almond and basil crumb and candied zest.
A slice of chocolate and cherry tart with bergamot and cardamom icecream, and cherry syrup.
With cherry liqueur
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