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 11:30am | wed-sun

Bacon sandwich, HP / ketchup 15
Welsh rarebit 16 | Buck rarebit, with poached egg 18
Fish finger sandwich, tartare sauce, rocket 18
Masala duck livers & sautéed spinach on toast 19
Baked eggs, spicy lentils, spinach, mint yoghurt, toast 19
Smashed peas, avocado, preserved lemon, Parmesan, poached egg, toast 20
Rye crepes, smoked salmon, herb cream cheese, dill & raisin butter 21
Kedgeree, soft boiled egg, curry oil 22
Salt beef hash cake, mustard sauce, poached egg, gherkins 22

Chicken soup, Matzo balls 18
Sardine Escabeche on char-grilled sourdough, mixed leaves 18
Courgette & feta risotto, lemon, dill, rocket pesto 23

Sides
Polenta & Parmesan chips, harissa mayonnaise 10
Sautéed Brussels sprouts, dates & bacon 12
Rocket, pear & Parmesan salad, lemon dressing 12

Pudding
Field & Green's ice cream & sorbet  / per scoop  7
Affogato  10 / with Amaretto  14
White chocolate truffle cake, raspberries 12
Vin Santo & golden raisin crème caramel, pistachio biscotti 14
Cropwell Bishop white stilton, crackers, chutney 16

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


See also our Breakfast & Dinner menus.