ADD Minted Mushy Peas + $4 

Another signature dish of JWF, crispy beer battered cod fish served with
triple cooked chips and tartar sauce
(homemade mayo w/ chopped cornichon, capers, lemon & parsley).
Triple cooked chips are unique to JWF extra large Idaho potatoes hand cut
with the skin on, 1st steamed 2nd blanch in low temp oil 3rd finished till crisp in hot oil.
Note:
Anyone ordering chips at JWF must be offered malt vinegar without exception.
Optional upsell is a small order of mushy peas. See description below

Allergens: none               
Dairy: no                   
Vegetarian: no
Gluten Free: no

Breaded Cod Fillet, Shredded Romaine Hearts, Tartar Sauce, Toasted Brioche Bun $15

Always offer: Your choice of adding a Salad or Chips + $9

Filet of Cod fish, breaded in Japanese bread crumbs (panko), the fish is deep fried and served in a brioche bun with crisp shredded romaine lettuce and tartar sauce. (homemade mayonnaise with chopped shallot, caper, cornichon & lemon. Chips or salad are ordered separately

Allergens: none
Dairy: yes (butter in bun & milk in breading) 
Vegetarian: no
Gluten Free: no

Toasted brioche bun, Stilton or Cheddar Cheese, Bacon, pickle, lettuce $16
Always offer: Your choice of adding a Salad or Chips + $9

8oz patty of Angus Beef char grilled, crispy bacon, sliced pickle, crisp shredded romaine lettuce, and shaved red onion, all sandwiched in a toasted brioche bun. Gluten free buns are available with an up charge. Chips or salad are ordered separately

Allergens: none  
Dairy: yes (butter in bun)
Vegetarian: No
Gluten Free: YES, if served with GF bun (upcharge)

Red Pepper and Mustard Seed Relish, Avocado & Cilantro $20

Always offer Your choice of adding a Salad or Chips + $9

Diced salmon with shallot, lemon zest, jalapeno, cilantro EVOO. under patty, Churchill sauce (very similar to thousand island), butter lettuce leaf, on top of patty, sliced avocado,  Red Pepper and Mustard Seed Relish & Cilantro leaves. Served in a toasted sesame seed bun, gluten free buns are available.
Chips or salad are ordered separately

Allergens: none    
Dairy: yes butter in bun
Vegetarian: no
Gluten Free: YES, if served with GF bun (upcharge)

(JWF signature dish)
Myers of Keswick Pork sausages with onion gravy. $26

Bangers are a mildly seasoned pork sausage, sauteed served over yukon gold mashed potato, finished with an onion gravy made from caramelized onion and veal jus.
The name bangers comes from the “Banging” sound made during the cooking process. This is due to the high fat and water content of the sausage meat, as it heats up pressure is built up under the sausage casing, sometimes causing it to explode and make a banging sound.

Allergens: none       
Dairy: yes (butter & cream in mash)
Vegetarian: no
Gluten Free: no (breadcrumbs in Sausages)

Parmesan, White Wine,  Roasted Maitake Mushrooms, Pine Nuts $25
𝚅𝙴𝙶𝙴𝚃𝙰𝚁𝙸𝙰𝙽

THIS IS A VEGETARIAN DISH (no meat)
THIS IS A VEGAN DISH IF parmesan removed

This risotto can be Vegan if the parmesan cheese is omitted, it is also possible to omit the toasted pine nuts. Aborio rice cooked with onions, leek, white wine and Asparagus pieces. The risotto is finished with an Asparagus puree made with fresh basil and lemon. Very light and oh so spring. The roasted maitake mushrooms are a little crispy adding texture along with  nutty/earthy notes. A wonderful contrast to the base flavors 

Allergens: yes pine nuts
Dairy: Yes parmesan (maybe removed)
Vegetarian: YES
Gluten Free: yes

Roasted beast & thigh, Chestnut & Sage Stuffing, Honey Roast Carrot, Yukon Gold Mash, Natural Jus $28

Half antibiotic/hormone free chicken, breast and leg roasted separately leaving a moist meat under crispy skin. Chestnut and sage stuffing is made from sausage, bread, chicken jus (chicken stock made with roasted chicken bones) , fresh thyme, sage and chestnut. The plate is composed by starting with the stuffing, then adding the mashed potato, followed by the crispy chicken. Natural chicken jus is the sauce spooned over everything. Finally the dish is finished with honey roasted baby carrots and fried parsley leaves

Allergens: yes (chestnuts)
Dairy: yes    
Vegetarian: no
Gluten Free: no unless ordered without stuffing and gravy 

Red Wine, Mashed Potato, Pearl Onion, Carrot, Bacon & Mushroom $35

Boneless Beef short ribs, slowly braised in red wine and veal Jus. The braised short rib is served over Yukon gold mashed potato, coated in the sauce which is the braising liquor reduced. Finally caramelized pearl onion, diced and sautéed Bacon, Mushroom and carrot are placed on top of the rib

Allergens: none        
Dairy: yes (mashed potato)
Vegetarian: no
Gluten Free: no

Citrus Chutney, Cashew, Basmati Rice $32

ADD Naan Bread + $4 

Vindaloo is a spicy curry from southern India. The  lamb shanks are first marinated then seared  before braising in a sauce made with tomato, ginger, garlic and pearl onion, tamarind, chipotle and chili peppers. The braised shank is served in the braising sauce topped with lemon chutney & toasted cashew nuts.  Basmati rice is served on the side and Naan bread is available with an up-charge. By taking the naan bread the customers will get the full experience.

Allergens: yes (cashew may be removed) 
Dairy: no
Vegetarian: no
Gluten Free: yes (without Naan Bread)

Green Peppercorn Sauce, Triple Cooked Chips $42
Fully trimmed (no fat) 9oz steak of Black Angus stiploin, pressed in crushed black peppercorns and sautéed to temperature in cast iron. After resting the steak is plated and covered with green peppercorn sauce, which is a veal jus based sauce with brandy white wine, tomato, dijon mustard and cream. There is gluten in the sauce. 
If customer requests no pepper, order as “no pepper grilled SOS”

This dish is served with triple cooked chips

Allergens: none 
Dairy: yes (butter/cream in sauce)
Vegetarian: no
Gluten Free: yes WITHOUT SAUCE

Rainbow Trout, Poached Leeks & Fingerling Potatoes $29

Whole roasted rainbow trout head bones and skin removed, served over simple poached leeks and fingerling potato seasoned only with salt and pepper. The trout is covered with a brown butter lemon and caper sauce. Finally garnished with a little savory red veined sorrel. This dish is excellent in its simplicity; it ticks all the box’s for a spring dish.

Allergens: none      Dairy: none
Vegetarian: No      Gluten Free: yes

Quinoa Cucumber & Lemon, Carrot Spaghetti Cilantro Pesto, Frisee & Sorrel Salad $34

A four grain  quinoa salad covers the bottom of the bowl. The salad has diced cucumber and is seasoned with lemon dressing, freshly sliced parsley, cilantro and chives.   A spaghetti of shoestring carrots, seasoned with a cilantro pesto are nested in the center of bowl on top of the quinoa, The Tuna coated in moroccan spices (fennel seed, cumin seed, garlic powder, chili flakes & cracked pepper) served rare is sliced and placed atop of the carrots. Finished with a salad of sorrel & frisee.

Allergens: none     Dairy: none
Vegetarian: no     Gluten Free: Yes