Sally Lunn’s Historic Eating House & Museum Menu & Prices — Bath

Half a Sally Lunn Bunn dipped in cinnamon eggs topped with dry cure smoked bacon and honey

Half a toasted Sally Lunn Bunn topped with black pudding, mushrooms, dry cure back bacon, Sandridge Farm sausage, baked beans and a fried egg

Half a toasted and buttered Sally Lunn Bunn with marmalade or our home-made cinnamon butter and a pot of house tea for one

A cafetière of one of our famous coffees served with half a toasted & buttered Sally Lunn Bunn topped with our home-made cinnamon butter.

Home-made soup of the day (served on one plate with the savoury dish) - Home-made Somerset apple cake & clotted cream

Home-made soup of the day Home-made Somerset apple cake & clotted cream

Buttered & served with a generous pot of strawberry or blackcurrant Tiptree jam – the Queen’s choice of jam!

Toasted, with special milk chocolate Butter.

Spread with our famous cinnamon butter then toasted.

(Dulce de leche) Toasted and served with our own caramel spread made with west country milk and sugar.

Toasted, buttered & served with the best lemon curd you have ever eaten.

Elizabeth I had a liking for lavender, we think she would have liked this. A light lavender sponge layered with raspberry jam and rose butter cream.

Bramley apples, sultanas and cinnamon in a light sponge with clotted cream.

Lemon custard Pie with pastry base.

Creamy bread pudding made with Sally Lunn Buns, fruit and muscovado sugar and served with clotted cream

A light chocolate sponge with moist apricots, served with vanilla ice cream. (Made without wheat).

A light Belgian chocolate and almond cake filled with rich chocolate butter cream, served with clotted cream.

Freshly made every day using our historic recipes. Served with ¼ of a Sally Lunn Bunn.

(v) Peppers, courgette, aubergine, tomatoes & onion with pesto mayonnaise

A generous portion of our own home-made shredded ham and Piccalilli. Dressed salad garnish.

Roast chicken breast, dry cure bacon, lettuce, tomato & mayonnaise.

Our own traditional recipe home cured salt beef with a honey mustard sauce.

Gold Medal winning premium Scottish smoked salmon direct from the smoker, lemon, dill and cream cheese.

Local dry cure smoked bacon, lettuce, tomato and mayonnaise.

(v) With cranberry sauce. Served with dressed mixed leaf & cherry tomato garnish.

Tangy toasted traditional cheese sauce dish from the 1700s with home-made chutney.

With buttery mushrooms, dry cure smoked back bacon and home-made chutney.

Made to a 17th century recipe with wine, herbs, spices, raisins and vegetables.

Casseroled slowly in an old English ale gravy.

(v) Aubergine, peppers, courgette, onions & tomatoes with mature cheddar cheese.

Please ask your server for our trencher of the day.

(v) - Served with garlic and Thyme Sippets

(v) - on our bunn, dressed mixed leaves sweet red pepper confit

Crunchy salad leaves & vegetables tossed in a honey mayonnaise dressing

Garlic & Parsley Butter (v)

with toasted Sally Lunn bunn and a home-made apple chutney

cold shredded chicken or ham hock, crispy mixed leaves and sippets (bunn croutons) & Caesar style dressing

pickled cucumber, salad garnish & toasted Sally Lunn Bunn

Mushroom, smoked bacon, fennel, tomato & wine

‘Devilled’ sauce, lightly spiced - originating from 1796

Diced steak, mushrooms, carrot, onion and celery casseroled slowly in rich ale gravy.

Scottish salmon fillet, poached with fennel & served with a creamy white wine sauce

Slow cooked boneless duck pieces in a creamy sauce with peas, baby greens and sweet onion purée

(v) - mushrooms, cream, white wine, shallots, celery & our own historic mushroom ketchup

(v) - Tomato, currants, onion & garlic (Accompanied with spinach rather than buttered vegetables)

Served with homemade custard

baked slowly with whole milk, cream and vanilla

Served with homemade vanilla ice cream

with homemade vanilla ice cream and blackberry and apple compote

made with the Sally Lunn Bunn and served with clotted cream

made with Sally Lunn Bunns & served with clotted cream

Lemon custard pie with pastry base

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