Smithfield

Lunch

Wednesday 20th November 2019

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Lamb Broth9.20
Cured Mallard and Green Bean Chutney11.00
Brown Crab Meat on Toast10.80
Grilled Jerusalem Artichoke, Red Onion and Olives9.50
Cold Roast Middle White, Dandelion and Roast Shallot10.80
Potted Pork10.80
Mussels, Leeks and Cider12.00
Roast Bone Marrow and Parsley Salad11.00
 
Roast Guinea Fowl, Chard and Mustard22.50
Hake, Chips and Tartare Sauce24.00
Lentils, Watercress and Goat's Curd16.80
Teal and Braised Red Cabbage24.90
Grilled Ox Heart, Beetroot and Pickled Walnut20.80
Brill, Bread and Sea Purslane26.50
Snails, Barley and Kale19.50
Braised Rabbit, Creme Fraiche, Mustard and Bacon24.50
 
 
Eccles Cake and Lancashire Cheese9.00
Twice Baked Chocolate Cake9.00
Ginger Loaf and Butterscotch Sauce8.70
Treacle Tart8.70
Guinness Sponge8.70
Brown Bread and Marmalade Ice Cream8.00
Hokey Pokey Ice Cream (one scoop)4.40
Lemon Sorbet and Russian 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

Wednesday 20th November 2019

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