Smithfield

Lunch

Friday 19th April 2019

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Garlic and Bread Soup9.00
Brown Crab Meat on Toast11.80
Asparagus and Hot Butter10.00
Cold Roast Middle White, Chicory and Mustard11.50
Hake, Potato and Aioli11.20
Terrine10.80
Smoked Eel, Pickled Red Cabbage and Creme Fraiche13.50
Roast Bone Marrow and Parsley Salad10.80
 
Roast Rabbit Saddle, Carrots and Trotter24.00
Brill, Fennel and Green Sauce26.00
Butter Beans, Sea Beet and Goat's Curd16.00
Snails, Barley and Wild Garlic19.80
Grilled Ox Heart, Beetroot, Red Cabbage and Horseradish21.80
Kid Offal, Peas and Bacon20.80
Mackerel, Bread and Sea Purslane21.80
Lamb Faggots and Mash21.50
 
 
Eccles Cake and Lancashire Cheese9.00
Bitter Chocolate Cream9.00
Bread Pudding and Butterscotch Sauce8.70
Apple and Calvados Trifle8.70
Rhubarb Pavlova8.60
Spotted Dick8.70
Rum and Raisin Parfait8.00
Mint 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

Friday 19th April 2019

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