Bindery menu template.

Bone dry and well chilled, from Sanlúcar.

Gin, dry vermouth and a twist of lemon.

Brut, by the glass.

Warm Comté choux, black pepper and a little nutmeg.

Vegetarian

Blood orange, pistachio and basil oil.

Vegetarian

Horseradish crème fraîche and pickled shallot.

Madeira jelly and toasted brioche.

Burgundy, lardons, button onions and mash.

Mussels, leeks and samphire.

Gluten-Free

Hot-water crust, tarragon and buttered greens.

Vegetarian

Hand-cut chips and watercress.

Gluten-Free

Clotted cream and lemon zest.

Vegetarian

Salted caramel and shortbread.

Vegetarian

Three cheeses, quince and oatcakes.