Smithfield

Lunch

Friday 24th January 2020

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Veal Broth9.20
Brown Crab Meat on Toast11.80
Kohlrabi9.20
Braised Cuttlefish, Alexanders and Mayonnaise14.20
Cured Hereford, Jerusalem Artichoke and Horseradish12.80
Smoked Eel, Salsify and Dill13.20
Brown Shrimp and White Cabbage10.80
Roast Bone Marrow and Parsley Salad11.00
 
Roast Tamworth, Rape Greens and Mustard25.50
Halibut, Monk's Beard and Aioli28.00
Swede Cake, Watercress and Goat's Curd17.20
Pigeon, Turnips and Trotter22.80
Crumbed Veal, Chicory and Anchovy24.80
Kid Faggots, Sour Cabbage and Prune20.50
Hake, White Beans and Sea Beet23.80
Braised Ox Kidney on Dripping Toast19.80
 
 
Eccles Cake and Lancashire Cheese9.00
Chocolate and Prune Trifle9.00
Bread Pudding and Butterscotch Sauce8.70
Clementine Cake8.70
Almond Cream8.60
Custard Tart8.60
Rum and Raisin Parfait8.00
Treacle Toffee 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

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 24th January 2020

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