Parsnip Soup	9.00
Brown Crab Meat on Toast	12.80
Salsify, Leeks and Watercress	9.20
Terrine	11.00
Crispy Pig Skin, Chicory and Roast Shallots	11.20
Potted Beef	11.80
Langoustines and Mayonnaise	19.80
Roast Bone Marrow and Parsley Salad	11.50
Roast Tamworth, Lentils and Mustard	25.50
Hake, Braised Little Gem and Green Sauce	23.50
Swede Cake, Pickled Walnut and Goat's Curd	17.80
Grilled Ox Heart, Beetroot and Horseradish	20.80
Devilled Kidneys on Toast	19.80
Lemon Sole and Tartare Sauce	26.00
Braised Rabbit, Carrots, Bacon and Aioli	24.90
Sea Bass, Chips and Ketchup (for two)	60.00

Potatoes 5.00

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Chocolate Terrine and Brown Bread Crumbs	9.00
Ginger Loaf and Butterscotch Sauce	8.70
Pear Crumble Cake	8.70
Quince and Hazelnut Pavlova	8.70
Treacle Toffee Ice Cream (one scoop)	4.40
Apple Sorbet and Polish Vodka	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