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

17 January - 21 January 2018

lunch | From 11am

Sweet corn soup, crispy chorizo , house-made sourdough  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
Rye crepes, smoked salmon, tarragon cream cheese, sultana & dill butter  21
Smashed peas, avocado, preserved lemon, Parmesan, poached egg, toast  20
Crab & Gruyère omelette  22

Ricotta stuffed courgette flowers, Panzanella salad  26
Roast Ōra King salmon, fennel & lemon risotto, baked feta, green beans  33
Veal Holstein, mash  38

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
Apple frangipane tart, lavender ice cream  13
Summer pudding, clotted cream  14

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.