Smithfield
Lunch
All Menus
Friday 6th February 2026
Download as PDF| Olives | 5.00 |
| Crispy Pig Skin | 6.00 |
| Fish Soup | 7.00 |
| Terrine | 13.80 |
| Potted Pork | 14.00 |
| Cauliflower, Leeks and Butterbean | 11.00 |
| Egg, Mayonnaise and Anchovy | 14.40 |
| Hogget Rissole and Green Bean Chutney | 14.00 |
| Smoked Eel, White Cabbage and Dill | 17.00 |
| Roast Bone Marrow and Parsley Salad | 16.50 |
| Woodcock | 40.00 |
| Cold Roast Middle White on Dripping Toast | 30.00 |
| Herring, Oats, Bacon and Mash | 28.00 |
| Swede Cake, Pickled Walnut and Goat's Curd | 24.00 |
| Mallard, Fennel and Trotter | 31.00 |
| Ox Liver, Beetroot and Horseradish | 26.80 |
| Hake, Chips and Tartare Sauce | 29.00 |
| Snails, Barley and Mint | 27.00 |
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| Eccles Cake and Lancashire Cheese | 12.50 |
| Bread Pudding and Butterscotch Sauce | 11.00 |
| Bitter Chocolate Cream | 12.20 |
| Blood Orange Posset | 11.20 |
| Lemon Steamed Sponge | 11.20 |
| Almond Cream | 11.00 |
| Treacle Toffee Ice Cream | 5.50 |
| Apple Sorbet and Vodka | 10.00 |
| Cheese | 16.00 |
| Madeleines Half Dozen (fifteen minutes) | 10.00 |
| Madeleines One Dozen (fifteen minutes) | 18.00 |
Friday 6th February 2026
Download as PDF