Smithfield

Lunch

Tuesday 15th December 2020

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Venison and Barley Broth9.20
Salsify, Leeks and Watercress9.20
Egg Mayonnaise and Anchovy12.50
Brown Crab Meat on Toast12.80
Pig Hearts, Radishes and Mustard11.00
Deep Fried Skate Cheeks and Ketchup12.50
Roast Bone Marrow and Parsley Salad11.50
 
Cold Roast Middle White on Dripping Toast24.90
Gurnard, Fennel and Green Sauce21.50
Celeriac and Baked Eggs17.20
Mallard, Braised Chicory and Pickled Walnut26.50
Devilled Kidneys on Toast19.80
Ox Tongue, Beetroot and Horseradish21.00
Brill, Sea Purslane and Capers26.00
Braised Tripe, Carrots and Bacon19.80
 
 
Eccles Cake and Lancashire Cheese9.00
Profiteroles9.00
Bread Pudding and Butterscotch Sauce8.70
Steamed Date Sponge8.70
Quince and Hazelnut Trifle9.00
Honeycomb Ice Cream (one scoop)4.40
Crab Apple Sorbet and Sloe Gin9.00
Madeleines Half Dozen (fifteen minutes)5.00
Madeleines One Dozen (fifteen minutes)10.00
Cheese12.00
 
 

Cookbooks

The Book of St. JOHN30.00
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

Tuesday 15th December 2020

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