Bread and Wine

Feasting

Thursday 12th April 2018

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Appetisers

Olives
Crispy Pig Skin and Tarragon
Spring Vegetables and Anchovy
 

To Start

Kohlrabi, Brown Shrimp and Chervil
Beetroot, Red Cabbage and Crème Fraîche
Potato and Wigmore Pie
Squid, Fennel and Aioli
Duck Liver and Foie Gras Toast
Terrine
Ox Heart, Beetroot and Pickled Walnut
Crispy Pig’s Cheek, Dandelion and Radish
Cuttlefish, Fennel and Red Wine
Roast Bone Marrow and Parsley Salad
 
 

For the Main Course

Whole Roast Suckling Pig
feeds up to 22 guests. One week’s notice needed to guarantee availability. Each small pig costs £380.00 and serves up to 14 guests. Each medium pig costs £410.00 for up to 17 guests. Each large pig costs £450 and serves up to 22 guests. Orders are not processed until we have received an advanced payment for that amount, which will then be deducted from the final bill. Please note that we cannot offer a refund for the advanced payment towards the final bill.
Poached, Salted Duck Leg, Spring Vegetables and Aioli
Ox Tongue and Pigeon Pie
Whole Baked Fish on Green and White Vegetables
Roast Dexter Beef, Watercress and Mustard
Hake and Leek Pie
Fennel and Berkswell, Dandelion and Pickled Walnut
Baked Beetroot, Spinach and Goat’s Curd
 

Side Orders

 

Finally, for Dessert

Eccles Cake and Lancashire Cheese
Treacle Tart and Crème Fraîche
Chocolate Brownie and Vanilla Ice Cream
Rhubarb and Sherry Trifle
Apple Pie and Jersey Cream
Honey and Brandy Parfait
Brown Bread and Marmalade Ice Cream
Cheese, Raisin Bread and Oatcakes
Sorbet and Polish Vodka

Thursday 12th April 2018

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