Parsnip Soup	9.00
Brown Crab Meat on Toast	12.80
Salsify, Leeks and Watercress	9.20
Terrine	11.00
Rabbit Offal, Chicory and Roast Shallots	11.80
Smoked Mackerel, Pickled Beetroot and Horseradish	11.50
Roast Bone Marrow and Parsley Salad	11.50
Roast Middle White, Squash and Mustard	25.50
Brill, Fennel and Green Sauce	26.50
Swede Cake, Pickled Walnut and Goat's Curd	17.80
Grilled Ox Heart, Chips and Ketchup	20.80
Devilled Kidneys on Toast	19.80
Lemon Sole and Tartare Sauce	26.00
Braised Belted Galloway, Red Wine and Mash	26.50

Potatoes 5.00

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Chocolate Terrine and Brown Bread Crumbs	9.00
Ginger Loaf and Butterscotch Sauce	8.70
Pear Crumble Cake	8.70
Rice Pudding	8.60
Treacle Toffee Ice Cream (one scoop)	4.40
Apple Sorbet and Polish Vodka	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