Potted Pork	10.80
Devilled Sprats and Ketchup	10.50
Purple Sprouting Broccoli Vinaigrette	11.00
Cold Roast Ox Liver, Radishes and Pickled Walnut	10.80
Poached Skate, Tomato, Little Gem and Aioli	12.80
Mussels and White Cabbage	11.20
Calf's Brain and Green Sauce on Toast	10.80
Roast Bone Marrow and Parsley Salad	12.00
Grouse	58.00
Grey Mullet, Beetroot, Red Cabbage and Horseradish	24.50
Squash, Watercress and Goat's Curd	18.90
Mallard and Swede	26.80
Pig Tongues, White Beans and Anchovy	22.80
Hake, Chips and Tartare Sauce	26.20
Beef and Kidney Pie (for two)	42.00

Potatoes 5.50

Green Salad 5.50

Greens 4.50

Welsh Rarebit 8.00

Eccles Cake and Lancashire Cheese	9.00
Bitter Chocolate Cream	9.20
Bread and Butter Pudding	8.70
Damson and Apple Cobbler	9.00
Buttermilk Pudding	8.70
Raspberry Ice Cream	4.40
Lemon Sorbet and Russian Vodka	8.00
Madeleines Half Dozen (fifteen minutes)	5.50
Madeleines One Dozen (fifteen minutes)	11.00
Cheese	12.80

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