Bread and Wine

Supper

Tuesday 28th January 2020

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Olives4.50
Beetroot, Red Cabbage and Creme Fraiche8.90
Cauliflower, Leek and Chickpea8.80
White Cabbage, Brown Shrimp and Chervil9.90
Dried Salted Pig's Liver, Radish and Spring Onion9.60
Smoked Cod's Roe, Egg and Cress10.10
Duck Liver and Foie Gras Toast10.80
 
Mussels, Cider and Tarragon14.90
Blood Cake, Fried Egg and Brown Sauce11.20
Devilled Duck Hearts on Toast14.40
Roast Squash, Curd and Green Sauce15.90
Lemon Sole and Tartare22.00
Braised Lamb Eben's Way and Swede22.10
Roast Pigeon and Braised Red Cabbage22.00
 
Salad5.50
Potatoes5.20
Greens4.50
Welsh Rarebit7.00
 
Wensleydale and Oat Cakes6.90
Eccles Cake and Lancashire Cheese9.00
Baked Quince, Sherry and Creme Fraiche8.10
Blood Orange Pavlova8.60
Bread and Butter Pudding8.60
Hot Chocolate Pudding9.10
Treacle Toffee Ice Cream4.50
Apple Sorbet and Polish Vodka8.10
Madeleines Half Dozen (fifteen minutes)5.00
Madeleines One Dozen (fifteen minutes)10.00
 
Pineau des Charentes NV, Château d'Orignac (70ml glass)7.00
 

Cookbooks

The Book of St. JOHN30.00
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

Tuesday 28th January 2020

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