JONES  WOOD  FOUNDRY

February 11, 2011 SOUP POACHERS BROTH 9 Wood pigeon, venison, hare & barley BUTTERNUT SQUASH 7 Poppy seed & puff pastry CELERY ROOT & CHESTNUT 7 Apple, walnut & sage PIES STEAK & KIDNEY 17 LAMB & ROSEMARY 17 CURRIED CHICKEN 17 STARTERS PORK PIE 12 Mesclun greens, Cumberland sauce WARM POACHED HADDOCK 10 New potatoes JWF SEASONAL SALAD 9 Tender greens, crudités GARLIC SAUSAGE 9 Warm lentil salad GRILLED SARDINES ON TOAST 9 Garlic, tomato & rosemary

MAINS ORGANIC SCOTTISH SALMON BURGER 19 Brioche bun, avocado, cilantro & fire roasted red pepper HADDOCK & CHIPS 19 Beer battered haddock, tartar sauce & fresh lemon COD & CHIPS 19 Beer battered cod, tartar sauce & fresh lemon PAN FRIED DORADE 23 Sherry vinegar braised lentil SEARED FARMED STRIPED BASS 22 Roasted Brussels sprouts, parsnip & date puree ROASTED OLD FASHIONED CHICKEN 22 Yukon gold mash, lemon natural jus JWF BURGER & CHIPS 18 Swiss, Stilton, bacon LANCASHIRE HOT POT 24 Braised lamb shoulder, onion & potato GRILLED STEAK & CHIPS 32 28-day aged Black Angus sirloin, green peppercorn or Bearnaise sauce MYERS OF KESWICK, BANGORS & MASH 18 Caramelized onion gravy

DESSERTS STEAMED LEMON SPONGE CAKE - Myer lemon confit & custard 9 JULIA'S SHERRY TRIFLE, 9 CHEESE - Nottingham stilton, Isle of Mull cheddar 9 WARM APPLE & CINNAMON CRUMBLE - Vanilla ice cream 9 PROFITEROLE – vanilla ice cream, 9 MILK CHOCOLATE & SEA SALT PIE - Caramel ice 9 SELECTION OF ICE CREAMS OR LEMON SORBET 9

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