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

French onion soup, gruyère croûte  14
Bacon sandwich, HP / ketchup  15
Welsh rarebit  16 | Buck rarebit, with poached egg  18
Sardine Bolognese, olives, capers, chilli, toast  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
Blue cheese, roast onion & walnut bruschetta, radicchio, beetroot & pomegranate 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
All Day cassoulet, breadcrumbs, poached egg  23

Fish pie, potato topping  24
Pumpkin gnocchi, pear, rocket & Parmesan salad, sage butter  25
Scotch fillet, peppercorn sauce, chunky chips  27

Sides
Polenta & Parmesan chips, harissa mayonnaise  10
Sautéed Brussels sprouts, dates & bacon  10
Autumn 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
Prune, almond & apricot tart, crème fraîche  12
White & dark chocolate brioche pudding, vanilla custard  12

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


See also our Breakfast & Dinner menus.