Bread and Wine
Supper
Saturday 25th May 2019
Download as PDF| Olives | 4.10 |
| Asparagus and Berkswell | 9.10 |
| Devilled Tripe and Ketchup | 8.40 |
| Mooli, Cucumber and Mint | 8.50 |
| Squid, Fennel and Green Sauce | 11.10 |
| Smoked Cod's Roe, Egg and Cress | 10.10 |
| Duck Liver and Foie Gras Toast | 10.50 |
| Quail and Celeriac | 13.50 |
| New Season Onions, Curd and Mint | 15.70 |
| Calf's Brain, Potato Cake and Pickled Walnut | 16.10 |
| Grey Mullet, Roast Tomato and Little Gem | 24.00 |
| Ox Heart, Beetroot and Mustard | 18.80 |
| Roast Lamb, Chicory and Anchovy | 21.90 |
| Grilled Kid Chop, Chickpea and Radish | 23.10 |
| Salad | 5.50 |
| Potatoes | 5.20 |
| Greens | 5.20 |
| Welsh Rarebit | 7.00 |
| Doddington and Oatcakes | 6.90 |
| Eccles Cake and Lancashire Cheese | 9.00 |
| Strawberry Eton Mess | 8.80 |
| Treacle Tart | 7.80 |
| Bread and Butter Pudding | 8.60 |
| Dark Chocolate Pot | 9.10 |
| Neapolitan Ice Cream | 7.80 |
| Apple Sorbet and Polish Vodka | 8.00 |
| Madeleines Half Dozen (fifteen minutes) | 5.00 |
| Madeleines One Dozen (fifteen minutes) | 10.00 |
Cookbooks
| 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 25th May 2019
Download as PDF