SERVICE IS NOT INCLUDED EXCEPT FOR TABLES OF SIX OR MORE WHEN A DISCRETIONARY 10% IS ADDED TO THE FINAL BILL BELL’S DINER & BAR ROOMS 1-3 YORK ROAD MONTPELIER BRISTOL BS6 5QB 0117 9240357 COMPANY NUMBER: 8115457 SAMPLE DINNER MENU BLOOD ORANGE FIZZ SOLERNO BLOOD ORANGE LIQUEUR TOPPED UP WITH PROSECCO RHUBARB GINGER GIMLET CHASE DISTILLERY’S RHUBARB VODKA WITH GINGER CORDIAL AND FRESH LIME. THE ITALIAN JOB INSPIRED BY THE CLASSIC BOULEVARDIER – BOURBON, CAMPARI AND VERMOUTH 6.5 8.5 7.5 BELL’S PICKLES 3 BABA GANOUSH 5 CURED IBERICO PORK AND CORNICHONS 5 BELL’S BREAD AND OLIVE OIL 2 CHARRED ENDIVE WITH BLUE CHEESE 5 SPIGARELLO GREENS WITH TAHINI AND TOASTED PINE NUTS 5 WINTER TOMATOES WITH GOAT’S CURD, BASIL AND PANGRITATA 5 SALT BAKED CELERIAC WITH BURNT LEEKS AND HAZELNUTS 6 LEEK AND FETA FRITTERS WITH PEPPER SALSA 8 BOQUERONES WITH SMOKED SALT 5 BROWN SHRIMPS WITH CHARRED JANUARY KING CABBAGE 5 BELL’S SMOKED SALMON WITH A BEETROOT AND HORSERADISH RELISH 9 MONKFISH TAIL WITH SOBRASADA 11 CHICKEN LIVERS COOKED IN PEDRO XIMENEZ WITH STRAW POTAOTES 5 WILD BOAR STEW COOKED WITH RAISINS AND MADIERA 7 CHARCOAL - GRILLED ABANICO, CALCOTS AND ROMESCO SAUCE 12 WOOD FIRED QUAIL WITH WET POLENTA AND ROAST GRAPES 12.5
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SERVICE IS NOT INCLUDED EXCEPT FOR TABLES OF SIX OR MORE WHEN A
DISCRETIONARY 10% IS ADDED TO THE FINAL BILL
BELL’S DINER & BAR ROOMS1-3YORKROADMONTPELIERBRISTOLBS65QB01179240357COMPANYNUMBER:8115457
SAMPLE DINNER MENU
BLOOD ORANGE FIZZ SOLERNO BLOOD ORANGE LIQUEUR TOPPED UP WITH PROSECCO
RHUBARB GINGER GIMLET CHASE DISTILLERY’S RHUBARB VODKA WITH GINGER CORDIAL AND FRESH LIME.
THE ITALIAN JOBINSPIRED BY THE CLASSIC BOULEVARDIER – BOURBON, CAMPARI AND VERMOUTH
6.5
8.5
7.5
BELL’S PICKLES 3
BABA GANOUSH 5
CURED IBERICO PORK AND CORNICHONS 5
BELL’S BREAD AND OLIVE OIL 2
CHARRED ENDIVE WITH BLUE CHEESE 5
SPIGARELLO GREENS WITH TAHINI AND TOASTED PINE NUTS 5
WINTER TOMATOES WITH GOAT’S CURD, BASIL AND PANGRITATA 5
SALT BAKED CELERIAC WITH BURNT LEEKS AND HAZELNUTS 6
LEEK AND FETA FRITTERS WITH PEPPER SALSA 8
BOQUERONES WITH SMOKED SALT 5
BROWN SHRIMPS WITH CHARRED JANUARY KING CABBAGE 5
BELL’S SMOKED SALMON WITH A BEETROOT AND HORSERADISH RELISH 9
MONKFISH TAIL WITH SOBRASADA 11
CHICKEN LIVERS COOKED IN PEDRO XIMENEZ WITH STRAW POTAOTES 5
WILD BOAR STEW COOKED WITH RAISINS AND MADIERA 7
CHARCOAL - GRILLED ABANICO, CALCOTS AND ROMESCO SAUCE 12
WOOD FIRED QUAIL WITH WET POLENTA AND ROAST GRAPES 12.5
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