Pea and Pig's Ear Soup	9.80
Deep Fried Sprats and Ketchup	9.80
Roast Squash, Goat's Curd and Pickled Walnut	11.80
Terrine	10.80
Smoked Eel, Cucumber and Dill	14.20
Baked Lemon Sole	16.00
Roast Bone Marrow and Parsley Salad	11.50
Roast Middle White and Braised Red Cabbage	25.50
Brill, Chicory and Green Sauce	27.00
Celeriac Baked Eggs	17.80
Roast Mallard and Beetroot	26.50
Lamb Liver, Chips and Bacon	19.80
Plaice and Tartare Sauce	20.50
Braised Lamb, Saffron, Courgettes and Aioli	26.50

Potatoes 5.00

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Profiteroles	9.00
Ginger Loaf and Butterscotch Sauce	8.70
Creme Fraiche Cake	8.70
Vanilla Cream and Figs	8.60
Almond Tart	8.70
Strawberry Ice Cream (one scoop)	4.40
White Peach Sorbet and Framboise	9.00
Madeleines Half Dozen (fifteen minutes)	5.00
Madeleines One Dozen (fifteen minutes)	10.00
Cheese	12.00

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