Bread and Wine

Supper

Friday 18th October 2019

Download as PDF
Olives4.10
White Cabbage, Brown Shrimp and Chervil9.80
Smoked Sprats, Cucumber and Dill8.60
Cauliflower, Leek and Chickpea8.80
Cold Roast Beef and Horseradish12.50
Duck Liver and Foie Gras Toast10.80
Terrine10.50
 
Devilled Crab21.00
Roast Tomato and Innes Log12.60
Swede Cake15.90
Grilled Sea Bass, Puntarelle and Aioli22.10
Roast Tamworth and Green Bean Chutney18.10
Lamb, Chard and Anchovy22.90
Teal and Parsnip21.10
Dexter Pie (for two)38.00
 
Salad5.50
Potatoes5.20
Greens5.10
Welsh Rarebit7.00
 
Coolea and Oat Cakes6.80
Date Loaf and Butterscotch Sauce8.60
Rice Pudding and Blackberry Jam8.60
Lemon Posset8.60
Dark Chocolate Terrine and Brandied Prune9.10
Dr Henderson Ice Cream4.50
Apple Sorbet and Polish Vodka8.00
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

Friday 18th October 2019

Download as PDF