Veal Broth	9.20
Brown Crab Meat on Toast	11.80
Kohlrabi	9.20
Braised Cuttlefish, Alexanders and Mayonnaise	14.20
Cured Hereford, Jerusalem Artichoke and Horseradish	12.80
Smoked Eel, Salsify and Dill	13.20
Brown Shrimp and White Cabbage	10.80
Roast Bone Marrow and Parsley Salad	11.00
Roast Tamworth, Rape Greens and Mustard	25.50
Halibut, Monk's Beard and Aioli	28.00
Swede Cake, Watercress and Goat's Curd	17.20
Pigeon, Turnips and Trotter	22.80
Crumbed Veal, Chicory and Anchovy	24.80
Kid Faggots, Sour Cabbage and Prune	20.50
Hake, White Beans and Sea Beet	23.80
Braised Ox Kidney on Dripping Toast	19.80

Potatoes 5.00

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Chocolate and Prune Trifle	9.00
Bread Pudding and Butterscotch Sauce	8.70
Clementine Cake	8.70
Almond Cream	8.60
Custard Tart	8.60
Rum and Raisin Parfait	8.00
Treacle Toffee Ice Cream (one scoop)	4.40
Apple Sorbet and Polish Vodka	8.00
Madeleines Half Dozen (fifteen minutes)	5.00
Madeleines One Dozen (fifteen minutes)	10.00
Cheese	11.00

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