Bridgeport Pasty Menu and Prices 2024

4.4
Cuisine: British (Traditional),

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There are 200+ food items available in the Bridgeport Pasty restaurant/hotel, whose names have been given along with their price so that you can make it easy to order.

The Bridgeport Pasty's menu food list has been given to, and if you want to know what is the latest price of Bridgeport Pasty, you have come to the right place.

You must know about the latest food price like a burger, salad, soup, chicken, beverages, and many more.

We provided a price for a cinnabar breakfast, a cinnabar menu, a catering menu that you can suggest in the table below before heading to your restaurant or ordering online.

Bridgeport Pasty ..., Menu and Prices

... Bridgeport Pasty Menu 2024

All Of Our Pasties Are Made With A Flaky, Buttery Pastry And Contain A Savory Filling
Yooper the classic pasty. ground beef marinated in dark beer, accompanied by onion, potato and the ingredient that makes it authentic - rutabaga (thatÂ’s "swedes" to our uk friends)
Veggie filled with chopped spinach and mushrooms and a little onion, held together with gruyere (swiss-style) cheese and just enough béchamel (cream sauce) to satisfy your taste buds. pop-eye, and all our v
Ginger Chicken a light and fresh filling made with chicken thatÂ’s been poached with tomatoes, ginger, cilantro, garlic and chiles. we add some steamed cauliflower to give you something good to bite.
Chic-Pot-Pie poached and shredded chicken breast, tender peas and sweet carrots, napped in béchamel (cream sauce). seasoned with a just hint of curry. itÂ’s a grown-up pot-pie that our grandchildren love, too!
BBQ Beef fork-shredded bbqÂ’d beef with a little onion and green pepper. more sweet than spicy. Â’nuff said.
Oinkle pork and apples, of course. our custom-made pork sausage is baked with chunks of apple, onion and potato and flavored with the traditional herb for this combination - sage
Steak And Stilton large chunks of tender steak with blue and swiss cheeses. bite in and taste the classic combination.

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