Bread and Wine
Lunch
All Menus
Wednesday 7th January 2026
Download as PDF| Olives | 5.00 |
| Celery Salt and Quail's Eggs | 7.00 |
| Cured Pork Neck | 9.00 |
| Cauliflower, Leek and White Bean | 12.90 |
| Anchovy, Boiled Egg and Mayonnaise | 12.90 |
| White Cabbage, Brown Shrimp and Chervil | 14.90 |
| Beetroot, Roast Red Onion and Stichelton | 14.90 |
| Squash, Goat's Curd and Pickled Walnut | 14.50 |
| Confit Duck Leg, Radicchio and Quince | 16.90 |
| Duck Liver Toast and Chutney | 15.90 |
| Braised Cuttlefish, Fennel and Aioli | 26.00 |
| Baked Celeriac and Cheddar | 24.00 |
| Kedgeree | 26.00 |
| Grilled Ox Tongue, Lentils and Green Sauce | 26.00 |
| Cold Roast Pork on Anchovy Toast | 21.00 |
| Braised Venison, Mash and Horseradish | 32.00 |
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| Eccles Cake and Lancashire Cheese | 10.50 |
| Blackberry and Pear Eton Mess | 9.90 |
| Rice Pudding and Rum Raisin | 9.90 |
| Quince and Almond Tart | 10.10 |
| Bread and Butter Pudding, Butterscotch Sauce | 10.10 |
| Dark Chocolate Terrine, Honeycomb and Creme Fraiche | 10.50 |
| Dr Henderson Ice Cream | 6.50 |
| Quince Sorbet and Polish Vodka | 9.50 |
| Madeleines Half Dozen (fifteen minutes) | 10.00 |
| Madeleines One Dozen (fifteen minutes) | 18.00 |
Wednesday 7th January 2026
Download as PDF