Smithfield

Lunch

Friday 17th September 2021

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Potted Pork10.80
Devilled Sprats and Ketchup10.50
Purple Sprouting Broccoli Vinaigrette11.00
Cold Roast Ox Liver, Radishes and Pickled Walnut10.80
Poached Skate, Tomato, Little Gem and Aioli12.80
Mussels and White Cabbage11.20
Calf's Brain and Green Sauce on Toast10.80
Roast Bone Marrow and Parsley Salad12.00
 
Grouse58.00
Grey Mullet, Beetroot, Red Cabbage and Horseradish24.50
Squash, Watercress and Goat's Curd18.90
Mallard and Swede26.80
Pig Tongues, White Beans and Anchovy22.80
Hake, Chips and Tartare Sauce26.20
Beef and Kidney Pie (for two)42.00
 
 
Eccles Cake and Lancashire Cheese9.00
Bitter Chocolate Cream9.20
Bread and Butter Pudding8.70
Damson and Apple Cobbler9.00
Buttermilk Pudding8.70
Raspberry 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

Friday 17th September 2021

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