Bread and Wine
Supper
All Menus
Thursday 13th August 2020
Download as PDF| Olives | 4.90 |
| Chilled Broad Bean and Lovage Soup | 7.90 |
| St. Jude, Pink Fir and Spring Onion | 10.10 |
| Crispy Pig's Skin, Chicory and Sorrel | 8.90 |
| Grilled Ox Heart and Celeriac | 9.90 |
| Pickled Mackerel, Potato and Creme Fraiche | 11.90 |
| Smoked Cod's Roe, Egg and Cress | 10.10 |
| Devilled Crab | 21.00 |
| Blood Cake, Fried Egg and Brown Sauce | 12.50 |
| White Beans, Radish and Goat's Curd | 16.90 |
| Grilled Sardines and Green Sauce | 14.90 |
| Snails, Chickpea and Sea Beets | 16.10 |
| Roast Dexter, Bone Marrow and Parsley Salad | 26.00 |
| Sweetbreads, Broad Beans and Mint | 22.90 |
| Potatoes | 5.20 |
| Welsh Rarebit | 7.00 |
| Salad | 5.50 |
| Carrots | 5.20 |
| Goat's Curd, Raisin and Marc | 7.10 |
| Eccles Cake and Lancashire Cheese | 9.00 |
| Raspberry Pavlova | 8.80 |
| Rum Soaked Brioche, Peaches and Creme Fraiche | 8.80 |
| Dark Chocolate Mousse and Cold Custard | 9.10 |
| Knickerbocker Glory | 14.90 |
| Strawberry Ice Cream | 4.50 |
| 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 |
Thursday 13th August 2020
Download as PDF