Festive Menu 2019

Online booking System

Due to technical issues our online booking system isn’t currently work. If you have booked a table with our online booking system could you give us a call on 01522 788269. We hope to have this problem dealt with very shortly. Many thanks

Bar staff and Kitchen Porter Required

Experience preferred, must be able to work flexible hours and work under pressure. Apply through Email or telephone, ask for Di or Mark

Full Time Front of House

We are looking to employ an experienced full time Front of House member with good people skills and basic bar skills who is able to work flexible hours which include weekends and holidays, who can provide their own transport.
All CVs to be sent to info@fivebellsbassingham.co.uk and put to the attentions of Mark or Di

Must be 18+

Look forward to hearing from you



Full Time Kitchen Assistant

We are looking to employ an experienced full time kitchen assistant with good people skills and a high standard of cleanliness, must be able to work flexible hours which include weekends and holidays, who can provide their own transport.
All CVs to be sent to info@fivebellsbassingham.co.uk and put to the attentions of Mark or Di

Look forward to hearing from you

Part Time-Front of House Job

We are looking for someone to join our team. Part time hours that will include a Saturday, Sunday and also holiday cover. Experience helps but not necessary. Must be over 18 as duties will include serving drinks at the bar. All CVs to be sent to info@fivebellsbassingham.co.uk and put to the attentions of Mark or Di.

Vegetarian & Vegan Menu

Vegetarian & Vegan Menu

STARTERS £5.95

Soup of the Day GF

Crusty Roll

Vegetable Pate

Chutney, Toast and Salad

Falafel VE

Sweet Chilli Sauce and Salad

Hoi Sin Tofu  GF

Oriental Salad

MAINS £10.95

Mushroom and Puy Lentil Ragu GF

With Pasta and Garlic Bread

Sweet Chilli Vegetable and Tofu Stir Fry  GF

With Rice or Noodles

Cajun Bean Burgers

Chips, Coleslaw and Salad

Five Bean Chilli GF

Garlic Bread, Chips, Rice or Salad

Vegetarian Sausage £9.75

 Served with Onion Gravy, Medley of Greens,

Yorkshire Pudding, Lincolnshire Mash and Roast Potatoes

Luxury Veggie Burger £10.95

 with a choice of Mature Cheddar, Lincolnshire Poacher or Colston Bassett Stilton Cheese,

Relish, Salad, Onion Rings and Chips

DESSERTS £5.95

Coconut Rice Pudding GF

with Seasonal Fruit

Chocolate Brownie

Vanilla Ice Cream

Vanilla Ice Cream GF

with Cinder Toffee

GF –  Gluten Free Option Available

Valentine’s Menu

Valentine’s Menu

2 courses £25      3 Courses £30

** £5 surcharge  
*£2 surcharge

Starters

Roasted Butternut Squash Soup, Crusty Roll V GA

*Twice Baked Cheese Soufflé with Gruyere Cheese, Bacon and Mixed Leaves V

Goats Cheese in Filo Pastry with Onion Marmalade and Salad

Crispy Duck Spring Rolls with BBQ sauce V GA

**Pan seared King Scallops Crispy Pancetta and Pea Puree GA

Prawn Cocktail with Iceberg Lettuce, Marie Rose Sauce and Granary Bread GA

* Sharing Platter – Shell on Prawns, Deep Fried Salt & Pepper Squid,

Parma Ham, Chorizo, Mackerel Pate, Sundried Tomatoes, Feta Cheese, Bread and Dips

Mains

Pan Fried Gressingham Duck

Stir Fried Vegetables with Hoi Sin Sauce and Rice Noodles or Choice of Potatoes GA

Chicken Breast

with Katsu Curry Sauce and Coconut Rice GA

Tenderloin of Pork

Boulangerie Potatoes and Sugar Snaps and Petit Pois Peas GA

Pan Fried Sea Bass,

Ratatouille, Potato Gnocchi and Basil Pesto GA

 Salmon Fillet

Beurre Blanc Sauce, Asparagus and Fondant Potatoes

Roasted Root Vegetable Wellington

 with Kale Pesto, Savoy Cabbage and Boulangerie Potatoes

**STEAKS from the Chargrill GA

All served with Mushrooms, Onion Rings, Grilled Tomato, Peas and Chips

**Fillet            *Ribeye           **Surf and Turf (Steak and Scampi) 

**Fillet and Stilton –topped with Stilton Cheese, Bacon and Red Wine Sauce

Desserts

Warm Bramley Apple Charlotte, Custard

Chocolate Mousse Crepes with Cream

Crème Brûlée with Vanilla Shortbread  GA

Sticky Toffee Pudding, Cream, Custard or Ice Cream

Vanilla Cheesecake with Yorkshire Rhubarb Whipped Cream

*Trio of Desserts

Sticky Toffee, Vanilla Cheesecake and Chocolate Mousse

*English Cheese Board (Lincolnshire Plum Bread or Biscuits)

 Ale Chutney, Celery, Apple and Frozen Gapes

(Cropwell Bishop Stilton, Lincolnshire Poacher, Somerset Brie and Cotehill Blue) GA