Baked Quail Eggs and Trotter	13.50
Cauliflower, Leeks and Butterbeans	9.80
Smoked Eel, Beetroot and Dill	14.20
Cold Roast Angus, Jerusalem Artichoke and Pickled Walnut	13.20
Brown Crab Meat on Toast	12.80
Salt Whiting, Potato and Boiled Egg	12.20
Razor Clams and White Cabbage	13.80
Roast Guinea Fowl, Carrots and Green Sauce	24.90
Turbot, Sea Purslane and Capers	32.00
Fennel and Berkswell	18.20
Devilled Kidneys on Toast	19.80
Calf's Liver, Bacon, Pea and Broad Bean	26.50
Hake, Courgettes and Aioli	23.80
Deep Fried Tripe, Chips and Ketchup	19.80

Jersey Royals 5.50

Green Salad 5.50

Greens 4.50

Welsh Rarebit 8.00

Eccles Cake and Lancashire Cheese	9.00
Chocolate Prune Trifle	9.60
Bread and Butter Pudding	8.70
Raspberry Mousse	8.70
Treacle Tart	8.70
Rice Pudding	8.70
Marmalade Ripple 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