Beef Broth	11.00
Lamb Rissole and Ketchup	12.20
Purple Sprouting Broccoli Vinaigrette	11.00
Cold Roast Ox Liver, Radishes and Pickled Walnut	10.80
Grilled Mackerel, Beetroot, Red Cabbage and Horseradish	14.80
Mussels and White Cabbage	11.20
Calf's Brain and Green Sauce on Toast	10.80
Langoustines and Mayonnaise	19.80
Roast Bone Marrow and Parsley Salad	12.00
Roast Middle White, Courgettes and Mustard	26.50
Brill, Bread and Sea Purslane	27.00
Squash, Watercress and Goat's Curd	18.90
Faggots and Mash	22.50
Grilled Lamb Heart, Bobby Beans and Anchovy	22.80
Black Bream, Leeks and Laverbread	24.00
Beef and Kidney Pie (for two)	42.00

Potatoes 5.50

Green Salad 5.50

Greens 4.50

Welsh Rarebit 8.00

Eccles Cake and Lancashire Cheese	9.00
Bitter Chocolate Cream	9.20
Bread and Butter Pudding	8.70
Damson and Apple Cobbler	9.00
Buttermilk Pudding	8.70
Raspberry Ice Cream	4.40
Lemon Sorbet and Russian Vodka	8.00
Madeleines Half Dozen (fifteen minutes)	5.50
Madeleines One Dozen (fifteen minutes)	11.00
Cheese	12.80

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