Lunch

Oysters (each)	5.00
A Tin of Caviar	80.00
Terrine	13.00
Duck Wings, Radishes and Pickled Walnut	13.50
Kohlrabi	11.00
Crispy Pig's Cheek, Chicory and Roast Shallot	13.50
Roast Bone Marrow and Parsley Salad	16.00
Roast Lamb, Carrots and Mint	30.00
Hake, Fennel and Aioli	28.00
Squash, Lentils and Goat’s Curd	24.00
Devilled Kidneys and Mash	22.50
Snails and Oakleaf	22.80
Beef Mince on Dripping Toast	26.50

Potatoes 6.00

Green Salad 8.00

Greens 6.00

Welsh Rarebit 10.00

Chips 6.00

Eccles Cake and Wensleydale	13.50
Bread and Butter Pudding	12.80
Twice Baked Chocolate Cake	13.00
Spotted Dick and Custard	12.00
Rice Pudding	11.00
Rhubarb Fool	11.00
Madeleines Half Dozen (fifteen minutes)	6.00
Madeleines One Dozen (fifteen minutes)	12.00
Cheese	16.00