I started with the Pigs cheek. ...
I tried, for the first time, squirrel. It was a revelation. The nearest comparison I can make is to hare, but more gamey. They served the shoulder, saddle, and legs braised in a sauce thickened with blood and they served the guts on toast ...
lots of wine, coffee and a sticky plus the meal came to £100 which is not bad.
The squirrel was as Simon described, and was gamey and satisfying. I had called to reserve the little one shortly after Simon's post; that was most helpful, as all the other squirrels had been served by the time I arrived.
The limbs had been quartered, and were displayed realistically as though the animal were sprawled forward.
It took a little bit of adjustment to this initial impression, as I still equate rodents with rats (despite Wilfrid's recent corrections) and the presentation added to this association. Given the braised preparation, the meat was surprisingly "intact", permitting a sampling of its smooth texture, and not at all "stringy". The red wine/blood/stock sauce was just right. Included in the sauce were nice touches of softened stewed onion, small bits of smoked bacon and softened, but still flavorful, watercress. The flavors worked. For an unknown reason, the meat had a very slight sweet-ish aftertaste that was unexpected following its gaminess. Alas, there was no crouton.
Prior to the squirrel, I took in a refreshing Cockle and Cabbage Salad. Small, clam-like shellfish items were nicely integrated with the crunchiness of coleslaw-sliced raw cabbage. A light olive oil, lemon and chevril (?) mixture bound the items together.
The total was around what Simon paid per person, with a 1/2 bottle of Chateauneuf-du-Pape, J. Mestre "Cuvee des Sommeliers" (1994), taken into account (no dessert, aperatif or digestif, though; uncharacteristically, I resisted the Ruinart champagne offered by the glass).
Simon -- Thanks for the squirrel lead. The menu has changed yet again (I attempted to order pork cheeks again, but they were neither available nor on the menu). Items that might be of potential interest to you (?) included apppetizers of (1) pig's tongue, bread and green sauce, and (2) rolled pig's spleen. Entrees included tripe and fennel, and guinea fowl, turnip and aioli.