Bread and Wine
Supper
Saturday 20th July 2019
Download as PDF| Olives | 4.10 |
| Smoked Sprats, Pickled Beetroot and Horseradish | 8.60 |
| Mooli, Cucumber and Mint | 8.50 |
| Beetroot, Red Cabbage and Creme Fraiche | 8.60 |
| Crispy Lamb's Tongue and Tarragon | 9.80 |
| Potted Pork | 9.60 |
| Cured Sea Trout, Cucumber and Dill | 12.50 |
| Jellied Rabbit and Potato | 12.10 |
| Whole Crab and Mayonnaise | 19.70 |
| Cold Roast Lamb, Runner Beans and Roast Shallots | 16.90 |
| Salt Pollock, Little Gem and Aioli | 14.80 |
| Fennel and Berkswell | 15.70 |
| Slip Soles, Sea Aster and Capers | 21.10 |
| Poached Salted Duck Leg, Peas and Broad Beans | 22.90 |
| Tamworth Chop, Courgettes and Mustard | 24.00 |
| Salad | 5.50 |
| Greens | 5.20 |
| Potatoes | 5.20 |
| Welsh Rarebit | 7.00 |
| Brunswick Blue and Oatcakes | 6.90 |
| Eccles Cake and Lancashire Cheese | 9.00 |
| Knickerbocker Glory | 12.90 |
| Blackcurrant Cheesecake | 8.70 |
| Bread Pudding and Butterscotch Sauce | 8.60 |
| Buttermilk Pudding and Strawberries | 8.60 |
| Dark Chocolate Terrine and Brandied Prune | 9.10 |
| Raspberry Sorbet and Polish Vodka | 8.00 |
| 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
| 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 20th July 2019
Download as PDF