It all starts in the kitchen as Ye Olde Saracen’s Head unveils its new spring menu, launching on 30th March, featuring elevated, seasonal plates, alongside the pub’s signature steaks and hand-stretched pizzas.
Taking its menu to new levels, Executive Chefs, Paul Jarvest and Jon Mahoney have transformed the pub’s offering with new contemporary dishes which showcase the best of seasonal produce.
New starters include delicious Seared wild caught scallops, served with minty mushy peas and chorizo jam and Beef ragù and mozzarella arancini with truffle and Madeira mayonnaise. Mains range from Maple-glazed pork belly with chorizo jam, paprika roasted butternut squash and lime salsa through to Black truffle pappardelle topped with mascarpone cheese and white wine sauce. And not forgetting Ye Olde Saracen’s Head’s firm favourites here to stay, including hand-stretched signature pizzas and 21-day aged steaks, from 8oz sirloin to a sharing 16oz Chateaubriand.
For those wanting a pint and a bite, there is also a selection of sandwiches running every weekday from 12-3pm, including a Grilled rump steak with crispy shallots and a Beer-battered fish finger sandwich with Gran Moravia cheese.
Finish with a note of indulgence with Ye Olde Saracen’s Head’s decadent dessert Banana and miso caramel bomb, encased in a dark chocolate dome with caramelised seeds and honeycomb, and filled with banana ice cream.
Pair your meal with a drink from the bar’s extensive wine list or choose from one of the pub’s expertly made cocktails including a selection of gin twists and tipples from around the world.
Located in the picturesque village of Balsall Common, Ye Olde Saracen’s Head is open seven days a week for lunch and dinner, with the new menus launching from Wednesday 30th March. To book, visit www.saracensheadbalsallcommon.com or call 01676533862.