Garlic and Bread Soup	9.00
Brown Crab Meat on Toast	11.80
Asparagus and Hot Butter	10.00
Cold Roast Middle White, Chicory and Mustard	11.50
Hake, Potato and Aioli	11.20
Terrine	10.80
Smoked Eel, Pickled Red Cabbage and Creme Fraiche	13.50
Roast Bone Marrow and Parsley Salad	10.80
Roast Rabbit Saddle, Carrots and Trotter	24.00
Brill, Fennel and Green Sauce	26.00
Butter Beans, Sea Beet and Goat's Curd	16.00
Snails, Barley and Wild Garlic	19.80
Grilled Ox Heart, Beetroot, Red Cabbage and Horseradish	21.80
Kid Offal, Peas and Bacon	20.80
Mackerel, Bread and Sea Purslane	21.80
Lamb Faggots and Mash	21.50

Potatoes 5.20

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Bitter Chocolate Cream	9.00
Bread Pudding and Butterscotch Sauce	8.70
Apple and Calvados Trifle	8.70
Rhubarb Pavlova	8.60
Spotted Dick	8.70
Rum and Raisin Parfait	8.00
Mint Ice Cream (one scoop)	4.40
Rhubarb Sorbet and Russian Vodka	8.00
Madeleines Half Dozen (fifteen minutes)	5.00
Madeleines One Dozen (fifteen minutes)	10.00
Cheese	11.00

Cookbooks

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