Venison Broth	9.00
Mussels, Cider and Alexanders	12.80
Beetroot, Red Cabbage, Chervil and Creme Fraiche	9.20
Middlewhite Tongues, Radishes and Watercress	11.80
Brown Shrimp and White Cabbage	10.80
Potted Pork	10.50
Whole Crab and Mayonnaise	18.70
Roast Bone Marrow and Parsley Salad	10.80
Roast Middlewhite and Celeriac	25.50
Lemon Sole and Tartare Sauce	26.50
Swede Cake, Red Onion and Watercress	16.00
Grilled Ox Heart, Jerusalem Artichoke and Horseradish	21.50
Lamb's Fry, Carrots and Mint	19.80
Kid Liver, Bacon and Chicory	21.80
Smoked Haddock, Saffron and Purple Sprouting Broccoli	23.80
Faggots and Mash	21.80

Potatoes 5.20

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Chocolate Terrine	9.00
Ginger Loaf and Butterscotch Sauce	8.70
Lemon Posset	8.50
Blood Orange Upside Down Cake	8.70
Apple Crumble	8.60
Honey and Brandy Parfait	8.00
Dr Henderson Ice Cream (one scoop)	4.40
Rhubarb Sorbet and Russian Vodka	8.00
Madeleines Half Dozen (fifteen minutes)	5.00
Madeleines One Dozen (fifteen minutes)	10.00
Cheese	11.00

Cookbooks

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