Bread and Wine
Supper
All Menus
Wednesday 23rd June 2021
Download as PDF| Olives | 4.90 |
| Ox Tail and Lentil Broth | 8.50 |
| Smoked Mackerel, Horseradish and Pickled Red Cabbage | 10.10 |
| Kohlrabi, Caper and Chervil | 9.00 |
| Smoked Cod's Roe, Egg and Cress | 10.60 |
| Potted Pork and Rabbit | 12.00 |
| Quail, Chickpea and Spring Onion | 15.00 |
| Grilled Bavette, Tomato and Pickled Walnut | 19.80 |
| New Season Onions, Curd and Mint | 18.00 |
| Brill, Leeks, White Wine and Saffron | 28.00 |
| Duck Leg, Turnip and Anchovy | 24.00 |
| Sweetbreads, Smoked Bacon and Carrots | 22.90 |
| Mince and Potato Pie (for two) | 38.00 |
| Peas and Trotter | 5.50 |
| Chips | 5.50 |
| Bread and Wine Salad | 5.50 |
| Welsh Rarebit | 8.00 |
| Durrus and Raisin Bread | 7.00 |
| Eccles Cake and Lancashire Cheese | 9.00 |
| Strawberry and Raspberry Pavlova | 8.90 |
| Peach and Gooseberry Cobbler | 8.50 |
| Bread Pudding and Vanilla Ice Cream | 8.10 |
| Salted Caramel, Whiskey and Chocolate Mousse | 9.90 |
| Fig Leaf Ice Cream | 4.50 |
| Apple Sorbet and Polish Vodka | 8.00 |
| Madeleines Half Dozen (fifteen minutes) | 5.50 |
| Madeleines One Dozen (fifteen minutes) | 11.00 |
| 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 |
Wednesday 23rd June 2021
Download as PDF