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
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
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
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
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
STARTERS
Beetroot and Coconut Soup, Herb Yoghurt and Crusty Roll VG
Chicken Liver Pate with Caramelised Onion Marmalade and Brown or White Toast V G
**Pan Seared Scallops, Black Pudding, Chorizo and Pea Puree
Haggis & Neep Stack (Potato and Swede) with Whisky Sauce V
Twice Baked Goats Cheese Soufflé with Walnuts and Spinach VG
Prawn and Crayfish Cocktail with Granary Bread
*Sharing Platter for 2 to Share
Shell on Prawns, Deep Fried Salt and Pepper Squid, Chorizo, Serrano Ham,
Smoked Mackerel Pate, Sun Dried Tomatoes, Olives, Ciabatta and Dips
MAINS
Ribeye Steak, Peas, Onion Rings, Mushrooms, Choice of Potatoes and Sauce
**Fillet Steak, Peas, Onion Rings, Mushrooms, Choice of Potatoes and Sauce
**Mixed Grill, Steak, Gammon, Lamb Chop, Lincolnshire Sausage, Black Pudding,
Peas, Onion Rings, Mushrooms and Chips
Pan fried Duck Breast with Hoi Sin Sauce, Stir Fried Vegetables and Noodles
Venison Bourguignon G Venison cooked in Red Wine with Root Vegetables and Mushrooms, Horseradish Scone and Roast Potatoes
Slow Roasted Shoulder of Lamb with Fondant Potatoes and Root Vegetable Mash
Chicken Breast Stuffed with Haggis wrapped in Pancetta
Mashed Potatoes and Swede and a Whisky Sauce
Salmon En croute Salmon Fillet cooked in Filo Pastry with Mushroom and Watercress stuffing, Seasonal Vegetables and Fondant Potatoes
Vegetarian Options please see below
DESSERTS
Orange Marmalade Bread and Butter Pudding Cream or Custard
Vanilla Cheesecake with Mulled Berries and Cream
Trio of Desserts-
Orange Marmalade Bread and Butter Pudding, Vanilla Cheesecake, Chocolate Mousse
Chocolate Mousse with Warm Salted Caramel Sauce
Sticky Toffee Pudding, Cream, Ice Cream or Custard
Lemon Posset, Shortbread and Cranberry Compote
*English Cheeseboard
Lincolnshire Poacher, Colston Bassett Stilton, Cotehill Blue. Somerset Brie
VEGETARIAN
Vegetables Casserole cooked in Red Wine, Cheese Scone and Mashed Potatoes
Roasted Vegetable Pithivier Choice of Potatoes
Come and enjoy your Easter meal with us?
