Bread and Wine
Supper
All Menus
Thursday 3rd December 2020
Download as PDF| Olives | 4.90 |
| Roast Cauliflower Soup | 8.10 |
| White Cabbage, Brown Shrimp and Chervil | 9.90 |
| Grilled Jerusalem Artichoke, Red Onion and Olive | 9.90 |
| Crab Meat on Toast | 12.10 |
| Dried Salted Pig's Liver, Radish and Boiled Egg | 9.90 |
| Smoked Cod's Roe, Egg and Cress | 10.20 |
| Ham and Gubbeen | 12.90 |
| Baked Spinach and Graceburn | 16.70 |
| Salt Hake, Leek and Watercress | 17.90 |
| Kedgeree | 22.00 |
| Grilled Ox Heart, Swede and Pickled Walnut | 19.80 |
| Duck Leg, Carrots and Aioli | 24.00 |
| Spiced Game Pie (to share) | 44.00 |
| Potatoes | 5.20 |
| Greens | 5.20 |
| Salad | 5.50 |
| Welsh Rarebit | 7.00 |
| Colston Basset Stilton and Oat Cakes | 6.90 |
| Mince Pie and Clotted Cream | 4.50 |
| Eccles Cake and Lancashire Cheese | 9.00 |
| Bread Pudding and Butterscotch Sauce | 8.80 |
| Pear and Apple Crumble | 8.80 |
| Twice Baked Chocolate Cake | 9.10 |
| Brown Bread and Marmalade 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 |
| 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 3rd December 2020
Download as PDF