Celeriac Soup	9.20
Purple Sprouting Broccoli Vinaigrette	9.50
Crispy Pig Skin, Dandelion and Roast Shallot	11.20
Potted Pork	11.50
Pickled Mackerel, Creme Fraiche and Capers	11.80
Poached Skate and White Cabbage	11.20
Roast Bone Marrow and Parsley Salad	11.00
Roast Middle White Chop, Fennel and Bacon	26.50
Violet Artichokes, Goat's Curd and Wild Garlic	17.80
Guinea Fowl and Radishes	23.50
Ox Tongue, Turnips and Anchovy	22.50
Smoked Eel, Beetroot and Horseradish	27.00
Braised Veal, Carrots and Green Sauce	26.50

Potatoes 5.00

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Chocolate and Pistachio Terrine	9.00
Ginger Loaf and Butterscotch Sauce	8.70
Coffee and Walnut Parfait	8.00
Dr Henderson Ice Cream (one scoop)	4.40
Apple Sorbet and Polish Vodka	8.00
Madeleines Half Dozen (fifteen minutes)	5.00
Madeleines One Dozen (fifteen minutes)	10.00
Cheese	11.00

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