The Bull and Beggar

sautéed spinach, lemon, & nettle sauce soubise

with mash & roast chicken jus

braised red cabbage, rutabaga-apple mash, & cider jus

wild mushrooms, fiddlehead fern, tallegio fonduta, & wild fennel

truffle butter

salted butter

potato, mustard, & cornichon

a half dozen; with pink peppercorn mignonette

buttered toast

warm honey

warm croutons, Maytag blue, & herbed buttermilk

pomegranate, red currant, & goats curd

snails in their shells, with snail butter

potato, caramelized onion, bacon, crème fraîche, & reblochon

green olive, rocket, & pistachio

pommes paille, marrow fat toast, pickles, & co.

veal sweetbreads, morels, white asparagus, & sauce supreme

20 oz. double porterhouse chop, of hogget lamb; hay baked carrots, walnut-cress pistou, minted lamb jus, & gentleman's relish

30oz bone-in ribeye, dry aged 45 days; charred scallion butter, sauce marchand de vin, duck fat pommes sauté, & a rocket salad

12oz. bone-in, Kurobuta Berkshire pork chop; pommes purée, corned calves tongue, & sauce charcutière

with sauce au poivre & pommes frites

with sauce au poivre & pommes frites

with sauce au poivre & pommes frites