Bread and Wine
Supper
All Menus
Friday 18th October 2019
Download as PDF| Olives | 4.10 |
| White Cabbage, Brown Shrimp and Chervil | 9.80 |
| Smoked Sprats, Cucumber and Dill | 8.60 |
| Cauliflower, Leek and Chickpea | 8.80 |
| Cold Roast Beef and Horseradish | 12.50 |
| Duck Liver and Foie Gras Toast | 10.80 |
| Terrine | 10.50 |
| Devilled Crab | 21.00 |
| Roast Tomato and Innes Log | 12.60 |
| Swede Cake | 15.90 |
| Grilled Sea Bass, Puntarelle and Aioli | 22.10 |
| Roast Tamworth and Green Bean Chutney | 18.10 |
| Lamb, Chard and Anchovy | 22.90 |
| Teal and Parsnip | 21.10 |
| Dexter Pie (for two) | 38.00 |
| Salad | 5.50 |
| Potatoes | 5.20 |
| Greens | 5.10 |
| Welsh Rarebit | 7.00 |
| Coolea and Oat Cakes | 6.80 |
| Date Loaf and Butterscotch Sauce | 8.60 |
| Rice Pudding and Blackberry Jam | 8.60 |
| Lemon Posset | 8.60 |
| Dark Chocolate Terrine and Brandied Prune | 9.10 |
| Dr Henderson Ice Cream | 4.50 |
| 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 |
Friday 18th October 2019
Download as PDF