Bread and Wine
Supper
Tuesday 28th January 2020
Download as PDF| Olives | 4.50 |
| Beetroot, Red Cabbage and Creme Fraiche | 8.90 |
| Cauliflower, Leek and Chickpea | 8.80 |
| White Cabbage, Brown Shrimp and Chervil | 9.90 |
| Dried Salted Pig's Liver, Radish and Spring Onion | 9.60 |
| Smoked Cod's Roe, Egg and Cress | 10.10 |
| Duck Liver and Foie Gras Toast | 10.80 |
| Mussels, Cider and Tarragon | 14.90 |
| Blood Cake, Fried Egg and Brown Sauce | 11.20 |
| Devilled Duck Hearts on Toast | 14.40 |
| Roast Squash, Curd and Green Sauce | 15.90 |
| Lemon Sole and Tartare | 22.00 |
| Braised Lamb Eben's Way and Swede | 22.10 |
| Roast Pigeon and Braised Red Cabbage | 22.00 |
| Salad | 5.50 |
| Potatoes | 5.20 |
| Greens | 4.50 |
| Welsh Rarebit | 7.00 |
| Wensleydale and Oat Cakes | 6.90 |
| Eccles Cake and Lancashire Cheese | 9.00 |
| Baked Quince, Sherry and Creme Fraiche | 8.10 |
| Blood Orange Pavlova | 8.60 |
| Bread and Butter Pudding | 8.60 |
| Hot Chocolate Pudding | 9.10 |
| Treacle Toffee Ice Cream | 4.50 |
| Apple Sorbet and Polish Vodka | 8.10 |
| 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. 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 |
Tuesday 28th January 2020
Download as PDF