Bread and Wine
Supper
Saturday 22nd February 2020
Download as PDF| Olives | 4.50 |
| White Cabbage, Chervil and Capers | 8.80 |
| Purple Sprouting Broccoli and Vinaigrette | 8.50 |
| Smoked Sprats, Pickled Red Cabbage and Horseradish | 8.80 |
| Cauliflower, Leek and Butter Beans | 8.80 |
| Smoked Cod's Roe, Egg and Cress | 10.10 |
| Duck Liver and Foie Gras Toast | 10.80 |
| Whole Crab and Mayonnaise | 17.90 |
| Mussels, Cider and Lovage | 14.70 |
| Grilled Lamb's Heart, Bread and Green Sauce | 14.40 |
| Fennel and Berkswell | 15.90 |
| Skate, Wild Leeks and Capers | 22.10 |
| Braised Duck Leg, Turnip and Aioli | 22.10 |
| Roast Lamb, Chicory and Anchovy | 22.90 |
| Salad | 5.50 |
| Potatoes | 5.20 |
| Greens | 5.20 |
| Welsh Rarebit | 7.00 |
| Innes Log and Oat Cakes | 6.90 |
| Eccles Cake and Lancashire Cheese | 9.00 |
| Rice Pudding and Rhubarb | 7.80 |
| Blood Orange and Meringue | 8.50 |
| Bread and Butter Pudding and Butterscotch Sauce | 8.60 |
| Dark Chocolate Terrine and Brandied Prune | 9.10 |
| Blood Orange Curd Ice Cream | 4.50 |
| Apple Sorbet and Polish Vodka | 8.10 |
| 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. 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 |
Saturday 22nd February 2020
Download as PDF