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EVENING MENU CHEESE SMALL PLATES JACK & ALICE FAVOURITES SHARING BOARDS Meatballs 6.20 Pork and beef meatballs in a spicy tomato and smoked red pepper sauce Sardines 6.50 Pan fried Butterfly sardine fillets, on toasted baguette with a tomato and cucumber concasse Beetroot carpaccio 5.20 Thinly sliced marinated beetroot, carrot tapenade, spring onions and crushed pesto nuts (v)(ve) Padron peppers 4.80 Served with crumbled feta and almonds (v) Garlic and rosemary flatbread (v)(ve) 3.50 Deep fried whitebait 4.80 With lemon aioli Garlic mushrooms 5.80 Pan fried garlic forest mushrooms, served on toasted baguette (v) (ve) Octopus on black ink risotto 7.60 Sliced octopus, served on black ink risotto, with chilli and lemon aioli Pork and chorizo cassoulet 6.50 Roasted pork belly and chorizo with herb butter beans Tomato and red onion salad 4.50 Marinated in herb oil Duck bao buns 6.20 Spicy pulled duck, spring onion, cucumber and coriander, served in two steamed buns Smoked mackerel paté 5.50 Served with toasted baguette and pickled vegetables Spinach and artichoke dip 5.80 With toasted sourdough (v) Red lentil and sun-dried tomato paté 5.50 Served with toasted baguette and pickled vegetables (v) (ve) Caramelised roast onion and Gruyère flatbread 3.80 AVAILABLE MONDAY – SATURDAY 5PM - 10PM SUNDAY 5PM - 9PM Local charcuterie board 15.00 Jack and Alice salami, fire chorizo, air dried beef, coriander and star anise salami Six mixed meat and cheese board 19.50 Jack and Alice salami, pork coppa, coriander and star anise salami, Harrogate Blue, Baronette, Chilli farm’s wild garlic goats cheese. Served with chutney, crackers and breads Pates and dips 15.00 Smoked mackerel pate, spinach and artichoke dip, homemade tzatziki, red lentil and sundried tomato pate – served with toasted sourdough and baguette Three cheese 10.50 Harrogate Blue, Winterdale Shaw, Pearl Wen Served with crackers, bread, chutney, grapes and celery Baked Camembert 12.00 Served with baguette and sourdough, cucumber, celery and tomato chutney (v) Mezze 10.80 Olives, grilled halloumi, houmous, homemade tzatziki, red onion, feta and tomato salad served with warm flatbread (v) www.jackandalice.co.uk jack and alice loves @Jack_and_Alice jack_and_alice Please ask to see our gluten free menu. All our food is prepared in a kitchen where nuts, cereals containing gluten, and other allergens are present, and our menu descriptions do not include all ingredients. If you have a food allergy or intolerance, please let us know before ordering. Allergen information for food and drink is available upon request. (v) vegetarian (ve) vegan. 40 Packhorse Rd Gerrards Cross SL9 8EB 51 High St Tring HP23 5AG 14-15 Buttermarket Thame 0X9 3EP Coq au Vin 9.80 Classic French chicken stew. Roasted chicken thighs, bacon, mushrooms and garlic in a rich red wine sauce. Served with peas and new potatoes Moules marinières 9.80 Steamed mussels, with white wine, garlic, parsley and cream, served with baguette Handmade prawn & cod fishcakes 9.80 Served with thai broth and asian salad garnish Beef brisket chilli 9.50 Served with wild rice, warm flatbread, jalapeño, cream cheese and tomato and cucumber concasse Selected from some of the finest cheesemakers in the UK. Served with chutney, grapes, celery, bread and crackers Harrogate Blue From Jack and Alice’s hometown. A creamy blue cheese with a hint of pepper (v) Winterdale Shaw Matured in the chalk caves of Kent, a stunning cheddar Pearl Wen Perl Wen meaning white pearl. A delicious brie style cheese, soft and succulent with a citrus edge. Deliciously creamy! (v) Chillies Farm wild garlic Award winning soft goats cheese from the East Sussex farm, rolled in seasonal wild garlic (v) Baronet An English take on the French classic Reblochon, made with unpasteurised organic dairy milk, a rich buttery cheese with a washed rind Choose: 1 item 5.00 2 items 9.00 3 items 12.50 CHARCUTERIE From the amazing John and Catherine at Chiltern Charcuterie. Served with piccalilli, homemade pickled veg, olives, bread and crackers Air dried beef Marinated in red wine with rosemary and pepper (£1 supp) Fire chorizo Spiced with cayenne, cumin and paprika Pork coppa With thyme and bay leaf Coriander and star anise salami With a hint of garlic and pepper Seaweed and cider pork salami Created by our legendary chef Freddie NIBBLES & NUTS Bread and oil 3.00 Anchovies 3.00 Fried and salted giant corn 3.00 Pistachios 3.50 Olives 3.50 Pistou nuts 3.50 Sausage roll with HP sauce 4.00 Root crisps 3.50 Pickled vegetables 3.50 Please see our seperate menu for desserts and homemade cakes Jack & Alice Sharing Board 25.00 Salami, Pork Coppa, smoked mackerel pate, whitebait, houmous, Harrogate Blue, Winterdale Shaw, Padron peppers and feta, tomato and onion salad, served with bread, crackers and chutney Butternut squash, red onion and cauliflower tagine 8.50 Sweet and spicy vegetable tagine, served with mixed grains, mint yoghurt and warm flatbread. (v) (ve) Add chicken breast 3.00 Caesar salad 7.00 Baby gem lettuce, croutons, Caesar dressing, anchovies and parmesan Add baked salmon fillet 5.00 Add chicken breast 3.00
