Celeriac Soup	9.20
Purple Sprouting Broccoli Vinaigrette	9.50
Crispy Pig Skin, Dandelion and Roast Shallot	10.80
Potted Pork	11.20
Pickled Mackerel, Potato and Spinach	11.20
Smoked Sprats, Pickled Red Cabbage and Creme Fraiche	12.00
Roast Bone Marrow and Parsley Salad	11.00
Roast Middle White Chop, Fennel and Bacon	26.50
Violet Artichokes, Goat's Curd and Wild Garlic	17.80
Pigeon and Radishes	22.80
Ox Tongue, Turnips and Anchovy	22.50
Smoked Eel, Beetroot and Horseradish	27.00
Braised Pig Belly and Chips	21.00

Potatoes 5.00

Green Salad 5.50

Greens 4.50

Welsh Rarebit 7.00

Eccles Cake and Lancashire Cheese	9.00
Chocolate and Pistachio Terrine	9.00
Ginger Loaf and Butterscotch Sauce	8.70
Honey and Brandy 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

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