Bread and Wine

Lunch

Thursday 18th October 2018

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Olives3.90
Cauliflower, Leek and Chickpeas8.50
Jerusalem Artichoke, Red Onion and Olives8.60
Crispy Pig Skin and Tarragon8.60
Smoked Eel, Potato and Dill8.80
White Cabbage, Brown Shrimp and Chervil9.60
Duck Liver and Foie Gras Toast9.10
 
Snails and Oakleaf11.80
Quail and Celeriac12.00
Mussels, Cider and Tarragon14.70
Squash, Goat's Curd and Pesto15.70
Ox Heart, Beetroot and Pickled Walnut18.80
Brill, Spinach and Capers26.00
Dexter Beef Mince on Duck Fat Toast22.90
Roast Pigeon and Braised Red Cabbage23.90
 
Salad5.50
New Potatoes5.20
Mushy Courgettes6.20
Fennel and Berkswell6.20
 
Goat's Curd, Raisin and Marc8.10
Eccles Cake and Lancashire Cheese8.90
Apple Cobbler8.60
Ginger Loaf and Butterscotch8.60
Dark Chocolate Pot8.80
Hokey Pokey Ice Cream (one scoop)4.20
Apple Sorbet and Polish Vodka7.50
Madeleines Half Dozen (fifteen minutes)5.00
Madeleines One Dozen (fifteen minutes)10.00
 

Cookbooks

Nose to Tail Eating: A Kind of British Cooking20.00
Beyond Nose to Tail: A Kind of British Cooking Part II18.99
The Complete Nose to Tail40.00

Thursday 18th October 2018

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