Smithfield

Lunch

Wednesday 23rd June 2021

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Baked Quail Eggs and Trotter13.50
Cauliflower, Leeks and Butterbeans9.80
Smoked Eel, Beetroot and Dill14.20
Cold Roast Angus, Jerusalem Artichoke and Pickled Walnut13.20
Brown Crab Meat on Toast12.80
Salt Whiting, Potato and Boiled Egg12.20
Razor Clams and White Cabbage13.80
 
Roast Guinea Fowl, Carrots and Green Sauce24.90
Turbot, Sea Purslane and Capers32.00
Fennel and Berkswell18.20
Devilled Kidneys on Toast19.80
Calf's Liver, Bacon, Pea and Broad Bean26.50
Hake, Courgettes and Aioli23.80
Deep Fried Tripe, Chips and Ketchup19.80
 
 
Eccles Cake and Lancashire Cheese9.00
Chocolate Prune Trifle9.60
Bread and Butter Pudding8.70
Raspberry Mousse8.70
Treacle Tart8.70
Rice Pudding8.70
Marmalade Ripple Ice Cream4.40
Lemon Sorbet and Russian Vodka8.00
Madeleines Half Dozen (fifteen minutes)5.50
Madeleines One Dozen (fifteen minutes)11.00
Cheese12.80
 
 

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

Wednesday 23rd June 2021

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