CHRISTMAS 2017
BOOK NOW FOR CHRISTMAS DINNER
The Bell Inn in Caerleon is pleased to offer our Christmas Fayre and Christmas Day Menus for your dining pleasure.

Please speak with one of our friendly staff or call us at 01633 420 613 to book your table with us. Alternatively, you can book a table on our website or on our Facebook page here .

We look forward to spending Christmas with you, your family and friends!


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THE BELL INN CHRISTMAS FAYRE MENU
Available After 1 December 2017
2 Courses    £15.95
3 Courses     £22.95




STARTERS
Roasted Tomato Soup with Crusty Bread
Game Terrine with Fig Jam & Seeded Brioche
Deep Fried Brie with Smoked Paprika Crumbs & Chilli Sauce
Poached Pear with Blackberry Coulis & Mulled Wine Syrup

MAIN COURSES
Roast Monmouthshire Turkey with Lemon & Black Pepper Stuffing and Pigs in Blankets
Braised Beef Brisket with Yorkshire Pudding & Pepper Sauce
Slow-Roasted Belly Pork, Sage & Onion Stuffing and Crackling
Veggie Toad-in-the-Hole with Onion Gravy & Mash Potato
Roasted Vegetable Filo Tart with Pesto Sauce
Three Cheese, Spinach & Smoked Paprika Pappardelle

ALL MAINS ARE SERVED WITH SEASONAL VEGETABLES

DESSERTS
Christmas Pudding with Brandy Sauce
Warm Banana Cake with Sticky Toffee Sauce
Chocolate Brownie with Vanilla Ice Cream & Chocolate Sauce
Berry Fruit Eton Mess with Toasted Marshmallows

PLEASE ASK YOUR SERVER FOR EXTRA VEGETABLES OR GRAVY

All Children Under 12 Eat For £15 for 3 Courses











THE BELL INN CHRISTMAS DAY MENU
£90 Per Head - £30 Per Head Deposit
Glass of Champagne or Bucks Fizz on Arrival




TO START
Spiced Butternut Squash & Sweet Potato Soup Infused with Coconut

APPETIZERS
Portabella Mushroom Filled with Caramelized Onion & Melting Brie
Game Terrine with Black Pudding Bon Bon & Fig Jam
Crayfish Cocktail with Smoked Salmon Rose
Poached Pear with Blackberries & Mulled Wine Syrup

MAIN COURSE
Roast Monmouthshire Turkey with Roasted Shallot & Thyme Stuffing with Pigs in Blankets
Roast Striploin of Beef with Yorkshire Pudding & Port Gravy
Slow-Roasted Belly Pork with Bubble & Squeak Cake & Crackling
Pan-Fried Seabass with Creamy Mash Potato & Coconut & Coriander Sauce
Veggie Toad-in-the-Hole with Onion Gravy & Mash Potato
Roasted Vegetable Filo Tart with Pesto Sauce
Three Cheese, Spinach & Smoked Paprika Pappardelle

PALATE CLEANSER
Strawberry Daquiri Granita

DESSERTS
Christmas Pudding with Brandy Sauce
Raspberry Meringue Roulade with Berry Fruit Coulis
Warm Chocolate Brownie Sundae with Fudge Sauce & Shortbread
Cheese Selection with Chutney & Crackers

TO FINISH
​Coffee & Mince Pies





Chef Jo Merrick hails from Newport. She cut her chef teeth at the Glen-Yr-Afon House Hotel   in Usk where she was sous chef for 13 years. Jo started cooking over 21 years ago when she would help her grandfather, "Pops", prepare Sunday lunch. He was her greatest influence and he still inspires her today.

Jo's cooking includes influences from around the world, but she is especially inspired by food from Asia and India. Her signature dish is a melt-in-your-mouth, slow-cooked Honey & Soy Belly Pork. 

Jo loves nurturing people through food. She would love for you to come by and sample her homemade pork scratchings, or, better yet, have a meal.
 

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