Lamb Broth	9.20
Pickled Mackerel, Spinach and Celeriac	12.20
Bobby Beans and Roast Shallots	9.80
Grouse Liver Toast	12.50
Potted Pork	11.50
Grilled Sardines, Cucumber and Dill	12.00
Terrine	10.80
Roast Bone Marrow and Parsley Salad	11.50
Middle White Ham and Braised Red Cabbage	25.50
Skate, Braised Little Gem and Green Sauce	26.50
Roast Tomato, Goat's Curd and Mint on Toast	18.20
Kid Offal, Bacon and Mash	19.80
Grilled Ox Heart, Beetroot and Horseradish	20.80
Grey Mullet, Salsify and Capers	21.00
Guinea Fowl and Trotter Pie (for two)	42.00

Potatoes 5.00

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Twice Baked Chocolate Cake	9.00
Bread and Butter Pudding	8.70
Rice Pudding	8.60
Burnt Sheep's Milk Yogurt	8.60
Damson ice cream (one scoop)	4.40
Strawberry Sorbet and Vodka	8.00
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