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    The document appears to be a menu from a restaurant listing various food and drink options including: appetizers such as baked salsify and bloater paste; main courses including marinated chicken, beef and hare pie, and grilled mackerel; and desserts like sticky toffee pudding. Beverages include Campari, orange and pomegranate drinks and sparkling wines. The menu also provides pricing and payment information.

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    The document appears to be a menu from a restaurant listing various food and drink options including: appetizers such as baked salsify and bloater paste; main courses including marinated chicken, beef and hare pie, and grilled mackerel; and desserts like sticky toffee pudding. Beverages include Campari, orange and pomegranate drinks and sparkling wines. The menu also provides pricing and payment information.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    8 views1 page

    Menu

    Uploaded by

    rombooks
    The document appears to be a menu from a restaurant listing various food and drink options including: appetizers such as baked salsify and bloater paste; main courses including marinated chicken, beef and hare pie, and grilled mackerel; and desserts like sticky toffee pudding. Beverages include Campari, orange and pomegranate drinks and sparkling wines. The menu also provides pricing and payment information.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    3rd march bites

    quo vadis
    campari, orange & pomegranate 7.5 mthode anglaise 8.5 blanc de blancs 2007 gusbourne estate

    dull & humid 9C

    baked salsify & parmesan 3.5 bloater paste 4 smoked mackerel pat 4

    smoked eel & horseradish sandwich

    theatre set
    jerusalem artichoke soup

    beetroot & egg salad p

    the oysters
    rocks

    cornbread with squash, goats curd & sage marinated chicken with mint, courgette & onions

    6 for 12, 9 for 17 natives 6 for 19, 9 for 25

    todays pie
    beef & hare
    16

    crab soup, rouille & croutons 5.5 sardines on toast and a fried egg 6.5 squid, fennel & puntarella 7.5 salt duck & pickled prunes 7 4 pork terrine, pickles & toast 6

    hare soup 5

    sticky toffee pudding & ice cream


    chocolate brownie, fudge sauce & cream

    17.5 for 2 courses 20 for 3 courses all day

    the grill
    onglet 17.5 rib of beef 56 for 2 to 3

    whole grilled mackerel & rhubarb 15 ox liver, onions & sage 15.5 hake, mash & beetroot 17.5 middlewhite & beans 18.5

    todays braise
    hot pot 15

    brill, celeriac, fennel & puntarella 18.5

    pink fir apple potatoes 3.5 carrots & cabbage 3.5 green salad 3.5 orange & fennel salad 3.5
    2 6 - 2 9 d e a n s t r e e t, s o h o , l o n d o n w 1 d 3 l l
    a discretionary 12.5% service charge will be added to your bill

    telephone 020 7437 9585

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