Lunch menu

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

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

21 February - 25 February 2018

lunch | From 11am

Fennel & lime soup, chive crème fraîche  14
Stuffed garlic mushrooms, truffle mayonnaise  18
Brushcetta of white anchovies, smashed eggs, Nduja, leaves  18

Sardine Bolognese on toast  16
Coronation chicken salad, almonds, toast  19
Courgette spaghetti, dill & mint pesto, cashew nuts, feta & lime yoghurt, tomatoes, toast  19
Smashed peas, avocado, preserved lemon, Parmesan, poached egg, toast  20
Rye crepes, smoked salmon, tarragon cream cheese, sultana & dill butter  21
Crab & Gruyère omelette  22

Falafels, mint yoghurt, white bean, watermelon & halloumi salad  24
Scotch fillet, cauliflower, cheese & red onion gratin, mixed leaves  180g/29
Pan-fried snapper, skordalia, broccolini, lemon parsley butter, Nero oil  34

Sides
Polenta & Parmesan chips, harissa mayonnaise  10
Potato, lemon & fennel seed slice, dill crème fraiche  10
Baby cos, croutons, buttermilk & chive dressing, Pecorino  10
Marinated beetroot & mixed leaves salad, cumin yoghurt, spiced walnuts  10

Pudding
Field & Green's ice cream & sorbet  / per scoop  6
Affogato  10 / with Amaretto  14
Bitter chocolate tart, tangelo confit, crème fraîche  12
Eton Mess, summer berries, lemon curd, hazelnut praline  13

always | all day classics

Bacon sandwich, HP / ketchup  15
Welsh rarebit  16
Fish finger sandwich, tartare sauce, rocket  18
Masala duck livers & sautéed spinach on toast  19
Kedgeree, soft boiled egg, curry oil  22

Pâtisserie

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


See also our Breakfast & Dinner menus.