Lunch menu

Dishes inspired by European food influences - made from fresh, local ingredients.

Greenfield’s food is generous, fresh and simple yet refined
— New Zealand Restaurant Cookbook 2017

lunch | From 11:30am | wed-sun

Bacon sandwich, HP / ketchup 15
Welsh rarebit 16 | Buck rarebit, with poached egg 18
Hummus, pickled cauliflower, dukkah, green tahini yoghurt, toast 17
Fish finger sandwich, tartare sauce, rocket 18

Masala duck livers & sautéed spinach on toast 19
Bombay omelette, cumin yoghurt, mango chutney, poppadoms 19
Smashed peas, avocado, preserved lemon, Parmesan, poached egg, toast 20
Rye crepes, smoked salmon, tarragon cream cheese, dill & raisin butter 21
Kedgeree, soft boiled egg, curry oil 22

Gazpacho, chopped olives 16
Coronation chicken salad, almonds, toast 19
Spaghetti & meatballs, Parmesan 20
Spanakopitas, pickled beetroot salad, walnuts, verjus dressing 26

Sides
Courgette spaghetti, lemon, dill, red onion & pine nuts, rocket pesto 10
Polenta & Parmesan chips, harissa mayonnaise  10
Green beans, Nduja, almonds 10

Pudding
Field & Green's ice cream & sorbet  / per scoop  6
Affogato  10 / with Amaretto  14
Lavender crème brûlée, gooseberries, shortbread 14
Peach Melba tart, raspberry sauce, almonds, vanilla ice cream 15
British cheese, walnuts, apple chutney, crackers 16

Pâtisserie
Clotted cream fudge  3 | Florentine biscuit  4 | Eccles cake  6
Red Leicester cheese scone  6


See also our Breakfast & Dinner menus.