Smithfield

Lunch

Wednesday 20th February 2019

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Leek and Potato Soup8.70
Grilled Skate Cheek, White Cabbage and Green Sauce12.80
Kohlrabi8.70
Game Liver Toast10.50
Deep Fried Salt Pollock and Tartare Sauce12.50
Terrine10.50
Smoked Mackerel, Pickled Quince and Horseradish11.20
Roast Bone Marrow and Parsley Salad10.80
 
Pigeon, Carrots and Trotter22.80
Hake, Fennel and Mayonnaise23.80
Swede Cake, Red Onion and Watercress16.00
Lamb's Fry, Turnips and Mint19.80
Kid Liver, Bacon and Mash21.80
Smoked Haddock, Saffron and Purple Sprouting Broccoli23.80
Faggots, Celeriac and Pickled Walnut21.80
 
 
Eccles Cake and Lancashire Cheese9.00
Baked Alaska9.00
Ginger Loaf and Butterscotch Sauce8.70
Lemon Posset8.60
Apple Crumble8.60
Honey and Brandy Parfait8.00
Dr Henderson Ice Cream (one scoop)4.40
Rhubarb Sorbet and Russian Vodka8.00
Madeleines Half Dozen (fifteen minutes)5.00
Madeleines One Dozen (fifteen minutes)10.00
Cheese11.00
 
 

Cookbooks

Nose to Tail Eating: A Kind of British Cooking20.00
Beyond Nose to Tail: A Kind of British Cooking Part II18.99
The Complete Nose to Tail40.00

Wednesday 20th February 2019

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