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 11am

Beetroot & caraway soup, dill crème fraiche 15
Bacon sandwich, HP / ketchup 15
Welsh rarebit 16 | Buck rarebit, with poached egg 18
Hummus, roast mushrooms, coriander chutney, paprika oil, toast 17
Fish finger sandwich, tartare sauce, rocket 18
Coronation chicken salad, almonds, toast 19
Masala duck livers & sautéed spinach on toast 19
Smoked goat cheese & Jerusalem artichoke bruschetta, pear & hazelnut salad 19
Bombay omelette, cumin yoghurt, mango chutney, poppadoms 19
Smashed peas, avocado, preserved lemon, Parmesan, poached egg, toast 20
Halloumi salad with roast pumpkin, tomato, barley & lemon tahini yoghurt 22
Kedgeree, soft boiled egg, curry oil 22
Red onion & goat cheese tarte Tatin, roast tomato, rocket, Salsa Verde 25

Sides
Polenta & Parmesan chips, harissa mayonnaise  10
Sautéed baby carrots & dates, Moroccan dressing, spiced walnuts 10
Spring vegetable salad, sweet & sour dressing, pumpkin seeds  10
Roast cauliflower, Café de Paris buttered breadcrumbs  10

Pudding
Field & Green's ice cream & sorbet  / per scoop  6
Affogato  10 / with Amaretto  14
Honeycomb & honeycomb fool 12
Triple chocolate mud cake, chocolate sauce, honeycomb ice cream 14

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


See also our Breakfast & Dinner menus.