Smithfield

Lunch

Friday 4th December 2020

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Parsnip Soup9.00
Brown Crab Meat on Toast12.80
Salsify, Leeks and Watercress9.20
Terrine11.00
Crispy Pig Skin, Chicory and Roast Shallots11.20
Potted Beef11.80
Langoustines and Mayonnaise19.80
Roast Bone Marrow and Parsley Salad11.50
 
Roast Tamworth, Lentils and Mustard25.50
Hake, Braised Little Gem and Green Sauce23.50
Swede Cake, Pickled Walnut and Goat's Curd17.80
Grilled Ox Heart, Beetroot and Horseradish20.80
Devilled Kidneys on Toast19.80
Lemon Sole and Tartare Sauce26.00
Braised Rabbit, Carrots, Bacon and Aioli24.90
Sea Bass, Chips and Ketchup (for two)60.00
 
 
Eccles Cake and Lancashire Cheese9.00
Chocolate Terrine and Brown Bread Crumbs9.00
Ginger Loaf and Butterscotch Sauce8.70
Pear Crumble Cake8.70
Quince and Hazelnut Pavlova8.70
Treacle Toffee Ice Cream (one scoop)4.40
Apple Sorbet and Polish Vodka9.00
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

Friday 4th December 2020

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