Bread and Wine
Supper
Saturday 23rd March 2019
Download as PDF| Olives | 4.10 |
| Welsh Rarebit | 7.00 |
| Jerusalem Artichoke, Red Onion and Olive | 9.60 |
| Beetroot, Red Cabbage and Creme Fraiche | 8.60 |
| Kohlrabi, Brown Shrimp and Chervil | 9.80 |
| Grilled Kid Heart and Mint Sauce | 9.90 |
| Smoked Cod's Roe, Egg and Cress | 10.10 |
| Terrine | 10.50 |
| Grilled Kid Liver and Green Bean Chutney | 17.10 |
| New Season Onion, Goat's Curd and Mint | 15.90 |
| Swede Cake | 15.70 |
| Lemon Sole, Wild Garlic and Capers | 24.00 |
| Tamworth Faggots and Sour Cabbage | 19.80 |
| Braised Hereford Beef, Ox Kidney and Mash | 22.10 |
| Fish Pie and Peas (for two) | 36.00 |
| Salad | 5.50 |
| Potatoes | 5.20 |
| Greens | 5.20 |
| Purple Sprouting Broccoli and Vinaigrette | 7.20 |
| St. James and Oatcakes | 6.90 |
| Eccles Cake and Lancashire Cheese | 9.00 |
| Bread and Butter Pudding | 8.60 |
| Spiced Apple Crumble | 8.80 |
| Queen of Puddings | 8.90 |
| Chocolate Terrine and Brandied Prune | 9.10 |
| Dr Henderson Ice Cream | 4.20 |
| Rhubarb Sorbet and Polish Vodka | 8.00 |
| Madeleines Half Dozen (fifteen minutes) | 5.00 |
| Madeleines One Dozen (fifteen minutes) | 10.00 |
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 23rd March 2019
Download as PDF