Grilled Lamb Heart, Chicory and Anchovy	10.80
Cured Seatrout, Potato and Dill	14.20
Kohlrabi	8.90
Crispy Pig Skin, Radishes and Watercress	10.20
Grilled Squid, Cucumber and Green Sauce	13.20
Salt Cod, Tomato, Little Gem and Aioli	11.50
Snails, Celery and Butterhead	10.80
Roast Bone Marrow and Parsley Salad	10.80
Roast Middle White, Marrow and Parsley Sauce	25.50
Grey Mullet, Bread and Sea Aster	23.20
Roast Tomatoes, Goat's Curd and Mint	17.00
Deep Fried Tripe, Chips and Pickled Walnut	19.50
Lamb Sweetbreads, Carrots and Bacon	21.80
Pig Tongues, Green Beans and Mustard	21.90
Smoked Eel, Courgettes and Horseradish	25.50
Faggots and Peas	21.80

Potatoes 5.00

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Corn on the Cob 5.50

Eccles Cake and Lancashire Cheese	9.00
Twice Baked Chocolate Cake	9.00
Bread Pudding and Butterscotch Sauce	8.70
Peach Galette	9.00
Pistachio Tart	8.70
Strawberry Mousse	8.60
Honey and Brandy Parfait	8.00
Raspberry Ice Cream (one scoop)	4.40
Peach 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