Asparagus and Hot Butter	10.50
Deep Fried Salt Hake and Tartare Sauce	11.80
Crispy Pig's Tail, Chicory and Sorrel	9.80
Duck Liver on Toast	10.80
Brown Shrimp and White Cabbage	10.80
Terrine	11.80
Smoked Mackerel and Horseradish	10.80
Roast Bone Marrow and Parsley Salad	10.80
Middle White Tongues, Broad Beans and Parsley Sauce	25.50
Halibut, Tomatoes and Aioli	28.00
Fennel and Berkswell	16.50
Duck Leg, White Beans and Violet Artichokes	22.80
Devilled Kidneys on Toast	19.80
Plaice, Monk's Beard and Bread	21.00
Kid Faggots and Peas	21.00

Jersey Royals 5.75

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Bitter Chocolate Cream	9.00
Nectarine and Almond Tart	8.70
Lemon Posset	8.60
Sour Cherry Parfait	8.00
Dr Henderson Ice Cream (one scoop)	4.40
Apple Sorbet and Polish 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