Bread and Wine

Lunch

Thursday 26th April 2018

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Olives3.70
Salad4.90
Nettle Soup7.20
Purple Sprouting Broccoli and Vinaigrette8.50
Cauliflower, Leeks and White Beans8.40
Smoked Sprats and Horseradish8.60
Kohlrabi, Brown Shrimp and Chervil9.20
Terrine8.60
Duck Liver and Foie Gras Toast8.50
Snails and Oakleaf8.70
Ox Heart, Chips and Ketchup8.70
Squid, Fennel and Aioli8.40
Smoked Cod's Roe, Egg and Cress8.90
Roast Bone Marrow and Parsley Salad9.20
Mussels, Cider and Lovage12.90
 
Roast Shallots, Lentils and Yogurt14.70
Plaice, Wild Garlic and Capers17.90
Dexter Beef Mince on Duck Fat Toast18.90
Roast Pigeon, Beetroot and Pickled Walnut19.80
 
St. James and Oatcakes6.80
Eccles Cake and Lancashire Cheese8.50
Treacle Tart7.60
Buttermilk Pudding and Rhubarb8.70
Dark Chocolate Mousse and Brandied Prunes8.80
Rhubarb Sorbet and Polish Vodka7.50
Dr. Henderson Ice Cream (one scoop)4.20
Madeleines Half Dozen (fifteen minutes)4.50
Madeleines One Dozen (fifteen minutes)9.00
 
 

Books

Nose to Tail Eating: A Kind of British Cooking18.99
Beyond Nose to Tail: A Kind of British Cooking Part II18.99
The Complete Nose to Tail40.00

Thursday 26th April 2018

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