Bread and Wine

Supper

Saturday 22nd February 2020

Download as PDF
Olives4.50
White Cabbage, Chervil and Capers8.80
Purple Sprouting Broccoli and Vinaigrette8.50
Smoked Sprats, Pickled Red Cabbage and Horseradish8.80
Cauliflower, Leek and Butter Beans8.80
Smoked Cod's Roe, Egg and Cress10.10
Duck Liver and Foie Gras Toast10.80
 
Whole Crab and Mayonnaise17.90
Mussels, Cider and Lovage14.70
Grilled Lamb's Heart, Bread and Green Sauce14.40
Fennel and Berkswell15.90
Skate, Wild Leeks and Capers22.10
Braised Duck Leg, Turnip and Aioli22.10
Roast Lamb, Chicory and Anchovy22.90
 
Salad5.50
Potatoes5.20
Greens5.20
Welsh Rarebit7.00
 
Innes Log and Oat Cakes6.90
Eccles Cake and Lancashire Cheese9.00
Rice Pudding and Rhubarb7.80
Blood Orange and Meringue8.50
Bread and Butter Pudding and Butterscotch Sauce8.60
Dark Chocolate Terrine and Brandied Prune9.10
Blood Orange Curd Ice Cream4.50
Apple Sorbet and Polish Vodka8.10
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. 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

Saturday 22nd February 2020

Download as PDF