Smithfield

Lunch

Friday 20th March 2020

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Celeriac Soup9.20
Purple Sprouting Broccoli Vinaigrette9.50
Crispy Pig Skin, Dandelion and Roast Shallot11.20
Potted Pork11.50
Pickled Mackerel, Creme Fraiche and Capers11.80
Poached Skate and White Cabbage11.20
Roast Bone Marrow and Parsley Salad11.00
 
Roast Middle White Chop, Fennel and Bacon26.50
Violet Artichokes, Goat's Curd and Wild Garlic17.80
Guinea Fowl and Radishes23.50
Ox Tongue, Turnips and Anchovy22.50
Smoked Eel, Beetroot and Horseradish27.00
Braised Veal, Carrots and Green Sauce26.50
 
 
Eccles Cake and Lancashire Cheese9.00
Chocolate and Pistachio Terrine9.00
Ginger Loaf and Butterscotch Sauce8.70
Coffee and Walnut Parfait8.00
Dr Henderson Ice Cream (one scoop)4.40
Apple Sorbet and Polish Vodka8.00
Madeleines Half Dozen (fifteen minutes)5.00
Madeleines One Dozen (fifteen minutes)10.00
Cheese11.00
 
 

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

Friday 20th March 2020

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