Celeriac and Bacon Broth	9.20
Salsify, Leeks and Watercress	9.50
Pickled Mackerel, Potato and Spinach	11.80
Lamb Brains and Green Sauce	11.50
Smoked Eel, Pickled Red Cabbage and Horseradish	13.20
Rabbit Offal, White Beans and Radishes	11.00
Razor Clams and White Cabbage	13.00
Roast Bone Marrow and Parsley Salad	11.00
Roast Pigeon, Rape Greens and Mustard	22.80
Brill, Monk's Beard and Mayonnaise	26.50
Swede Cake, Watercress and Pickled Walnut	17.00
Rabbit Saddle, Jerusalem Artichokes and Aioli	24.00
Ox Liver, Turnips and Bacon	19.50
John Dory, Sea Purslane and Capers	26.00
Crumbed Veal, Chicory and Anchovy	24.80

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
Ginger Loaf and Butterscotch Sauce	8.70
Pear Cobbler	8.70
Treacle Tart	8.70
Almond Cream	8.60
Rum and Raisin Parfait	8.00
Hokey Pokey Ice Cream (one scoop)	4.40
Lemon Sorbet and Russian 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