Bread and Wine
Supper
All Menus
Tuesday 12th November 2019
Download as PDF| Olives | 4.10 |
| White Cabbage, Brown Shrimp and Chervil | 9.80 |
| Jerusalem Artichoke, Red Onion and Olive | 9.00 |
| Smoked Mackerel, Pickled Red Cabbage and Horseradish | 8.80 |
| Cured Pig's Heart | 8.10 |
| Duck Liver and Foie Gras Toast | 10.80 |
| Roast Tomatoes and Innes Log | 12.60 |
| Squash, Yoghurt and Green Sauce | 15.80 |
| Deep Fried Salt Pollock and Ketchup | 14.50 |
| Swede Cake | 15.70 |
| Ox Heart, Beetroot and Pickled Walnut | 18.80 |
| Grilled Mackerel and Parsley Salad | 19.80 |
| Crispy Pig's Cheek, Dandelion and Radish | 22.10 |
| Roast Pigeon and Sour Cabbage | 22.90 |
| Salad | 5.50 |
| Potatoes | 5.20 |
| Greens | 4.50 |
| Welsh Rarebit | 7.00 |
| Colston Bassett Stilton and Oat Cakes | 6.80 |
| Eccles Cake and Lancashire Cheese | 9.00 |
| Date Loaf and Butterscotch | 8.80 |
| Pear and Hazelnut Pavlova | 8.80 |
| Spiced Apple Crumble | 8.80 |
| Chocolate Terrine and Brandied Prune | 8.90 |
| Dr. Henderson Ice Cream | 4.20 |
| Apple 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 |
Tuesday 12th November 2019
Download as PDF