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

Puy lentil & smoked aubergine soup 15
Bacon sandwich, HP / ketchup  15
Welsh rarebit  16 | Buck rarebit, with poached egg  18
Bruschetta of white anchovies, smashed egg, Nduja, shaved onion 16
Hummus, roast mushrooms, coriander chutney, paprika oil, toast  17
Fish finger sandwich, tartare sauce, rocket  18
Masala duck livers & sautéed spinach on toast  19
Coronation chicken salad, almonds, toast  19
Smoked goat cheese & Jerusalem artichoke bruschetta, pear & hazelnut salad  19
Baked eggs, spicy lentils, wild rice, mint yoghurt, toast  19
Smashed peas, avocado, preserved lemon, Parmesan, poached egg, toast  20
Rye crêpes, smoked salmon & chive cream cheese, dill & golden raisin butter  21
Kedgeree, soft boiled egg, curry oil  22

Twice baked cheddar soufflé, new season asparagus, confit tomato, mustard sauce 27
Scotch fillet, chunky chips, watercress, roast garlic mayonnaise  180g/28

Sides
Polenta & Parmesan chips, harissa mayonnaise  10
Sautéed Brussels sprouts, dates & bacon  10
Winter 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
Lavender crème brûlée, ginger biscuit 12
Prune, almond & apricot tart, vanilla 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.