Venison and Barley Broth	9.20
Grilled Jerusalem Artichoke, Red Onion and Olives	10.80
Egg Mayonnaise and Anchovy	12.50
Brown Crab Meat on Toast	12.80
Cold Roast Middle White, Dandelion and Roast Shallots	12.50
Deep Fried Skate Cheeks and Ketchup	12.50
Roast Bone Marrow and Parsley Salad	11.50
Roast Teal, Bacon and Mash	25.50
Red Gurnard, Braised Chicory and Green Sauce	21.50
Celeriac and Baked Eggs	17.20
Devilled Kidneys on Toast	19.80
Ox Tongue, Beetroot and Horseradish	21.00
Braised Tripe, Carrots and Mint	19.80
Brill, Sea Purslane, Capers and Mayonnaise	26.00
Crispy Goose Leg and Braised Red Cabbage (for two)	42.00

Potatoes 5.00

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Bitter Chocolate Cream	9.00
Bread Pudding and Butterscotch Sauce	8.70
Steamed Date Sponge	8.70
Quince and Hazelnut Trifle	9.00
Honeycomb Ice Cream (one scoop)	4.40
Crab Apple Sorbet and Sloe Gin	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