Smithfield

Lunch

Wednesday 12th December 2018

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Celeriac Soup8.50
Game Liver Toast10.20
Brown Shrimp and White Cabbage9.80
Kohlrabi8.90
Middle White Ham and Dandelion11.20
Cold Roast Dexter Liver, Beetroot and Dill9.80
Halibut, Fennel and Green Sauce12.50
Roast Bone Marrow and Parsley Salad10.50
 
Roast Tamworth Loin, Carrots and Trotter25.50
Turbot and Braised Chicory30.00
Roast Squash, Pickled Walnut and Goat's Curd15.80
Teal, Turnips and Anchovy24.50
Grilled Ox Heart, Lentils and Mustard20.50
Lamb Tongues, Radishes and Kale20.80
Smoked Eel, Bacon and Mash25.20
Snails, Sausage and Chickpea22.80
 
 
Eccles Cake and Lancashire Cheese9.00
Chocolate Mousse9.00
Ginger Loaf and Butterscotch Sauce8.70
Rice Pudding8.50
Spotted Dick8.60
Apple Crumble Cake8.60
Honey and Brandy Parfait8.40
Coffee 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

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 12th December 2018

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