Venison and Barley Broth	9.20
Salsify, Leeks and Watercress	9.20
Egg Mayonnaise and Anchovy	12.50
Brown Crab Meat on Toast	12.80
Pig Hearts, Radishes and Mustard	11.00
Deep Fried Skate Cheeks and Ketchup	12.50
Roast Bone Marrow and Parsley Salad	11.50
Cold Roast Middle White on Dripping Toast	24.90
Gurnard, Fennel and Green Sauce	21.50
Celeriac and Baked Eggs	17.20
Mallard, Braised Chicory and Pickled Walnut	26.50
Devilled Kidneys on Toast	19.80
Ox Tongue, Beetroot and Horseradish	21.00
Brill, Sea Purslane and Capers	26.00
Braised Tripe, Carrots and Bacon	19.80

Potatoes 5.00

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Profiteroles	9.00
Bread Pudding and Butterscotch Sauce	8.70
Steamed Date Sponge	8.70
Quince and Hazelnut Trifle	9.00
Honeycomb Ice Cream (one scoop)	4.40
Crab Apple Sorbet and Sloe Gin	9.00
Madeleines Half Dozen (fifteen minutes)	5.00
Madeleines One Dozen (fifteen minutes)	10.00
Cheese	12.00

Cookbooks

The Book of St. JOHN	30.00
Nose to Tail Eating: A Kind of British Cooking	20.00
Beyond Nose to Tail: A Kind of British Cooking Part II	18.99
The Complete Nose to Tail	40.00