Bread and Wine
Supper
All Menus
Sunday 8th December 2019
Download as PDF| Olives | 4.10 |
| Squash and Bacon Broth | 12.50 |
| Grilled Jerusalem Artichoke, Red Onion and Olive | 9.80 |
| Mooli, Cucumber and Mint | 8.60 |
| White Cabbage, Brown Shrimp and Chervil | 9.80 |
| Blood Cake, Fried Egg and Brown Sauce | 10.80 |
| Terrine | 10.50 |
| Whole Crab and Mayonnaise | 19.70 |
| Quail, Chickpea and Spring Onion | 14.50 |
| Smoked Eel, Prune and Foie Gras | 18.80 |
| Lentils, Roast Shallots and Yoghurt | 15.80 |
| Grilled Sardines, Chicory and Olive | 19.10 |
| Veal Faggots, Swede and Pickled Walnut | 21.10 |
| Boiled Tamworth Belly and Braised Red Cabbage | 21.00 |
| Salad | 5.50 |
| Potatoes | 5.20 |
| Greens | 4.50 |
| Welsh Rarebit | 7.00 |
| Colston Bassett Stilton and Oat Cakes | 6.90 |
| Eccles Cake and Lancashire Cheese | 9.00 |
| Quince and Sherry Trifle | 8.80 |
| Treacle Tart | 7.80 |
| Chocolate Baked Alaska | 9.90 |
| Walnut and Coffee Parfait | 6.90 |
| Liquorice Ice Cream | 4.50 |
| Pear 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
| 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 |
Sunday 8th December 2019
Download as PDF