Bread and Wine
Supper
All Menus
Saturday 19th September 2020
Download as PDF| Olives | 4.90 |
| Bobby Beans, Roast Shallots and Mustard | 8.80 |
| Smoked Mackerel, Horseradish and Pickled Red Cabbage | 8.90 |
| Dried Salted Pig's Liver, Radishes and Spring Onion | 9.90 |
| Crispy Pig's Skin, Dandelion and Mustard | 9.90 |
| Smoked Cod's Roe, Egg and Cress | 10.40 |
| Cold Roast Dexter and Horseradish | 10.10 |
| Quail and Quince Jelly | 14.50 |
| New Season's Onions, Mint and Goats Curd | 16.10 |
| Courgettes, White Beans and Yoghurt | 15.70 |
| Braised Cuttlefish, Saffron and Aioli | 16.90 |
| Ox Heart, Beetroot and Pickled Walnut | 19.90 |
| Grilled Mullet, Fennel and Chervil | 18.90 |
| Tamworth Faggots and Mash | 19.90 |
| Spiced Venison and Trotter Pie (for two) | 44.00 |
| Potatoes | 5.20 |
| Greens | 5.20 |
| Salad | 5.50 |
| Welsh Rarebit | 7.00 |
| Coolea and Oat Cakes | 6.90 |
| Eccles Cake and Lancashire Cheese | 9.00 |
| Pear and Blackberry Crumble | 8.80 |
| Baked Fig and Honey Pavlova | 8.60 |
| Walnut Cake and Brown Butter Ice Cream | 8.80 |
| Dark Chocolate Pot and Hazelnut Biscuit | 9.10 |
| Neapolitan Ice Cream | 8.10 |
| Apple and Sloe Sorbet with Polish Vodka | 8.10 |
| Madeleines Half Dozen (fifteen minutes) | 5.00 |
| Madeleines One Dozen (fifteen minutes) | 10.00 |
| 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 |
Saturday 19th September 2020
Download as PDF