The document is the evening menu for Whiddons Eatery for January 25-26, 2013. It lists appetizer options including cream of root vegetable soup, duck terrine, and prawns in saffron cream sauce. Entree options consist of guinea fowl supreme, pork tenderloin, baked cod, and a mushroom tart. Dessert and cheese options are written on a blackboard, with two-course and three-course meal prices listed at the bottom.