Smithfield

Feasting

Tuesday 8th October 2019

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Appetisers

Olives
Radishes and Anchovy
Carrots and Aioli
 

Starters

Potted Pork
Roasted Squash, Goat’s Curd and Pickled Walnut
Whole Crab and Mayonnaise
Dried, Salted Pig’s Liver, Radishes and Boiled Egg
Grilled Ox Heart, Beetroot and Dill
Grilled Jerusalem Artichoke, Red Onion and Olive
Pickled Mackerel, Salsify and Spinach
Lamb Tongue, Chicory and Anchovy
Brown Shrimp and White Cabbage
Foie Gras
Roast Bone Marrow and Parsley Salad
 
 

Mains

Whole Roast Suckling Pig
feeds up to 22 guests. One week’s notice needed to guarantee availability. Each small pig costs £410.00 and serves up to 14 guests. Each medium pig costs £450.00 for up to 18 guests. Each large pig costs £495.00 and serves up to 22 guests. Orders are not processed until we have received an advanced payment for that amount, which will then be deducted from the final bill. Please note that we cannot offer a refund for the advanced payment towards the final bill.
Braised Beef, Celeriac and Horseradish
Whole Baked Fish on Green and White Vegetables
Roast Lamb, White Beans and Mint Sauce
Pot Roast Guinea Fowl and Braised Red Cabbage
Braised Rabbit, Crème Fraiche and Mustard
Roast Hake, Fennel and Green Sauce
Pig’s Head and Potato Pie
Hare Pie
Grouse
 
 

Side Orders

 

Dessert

Eccles Cake and Lancashire Cheese
Chocolate Mousse
Pear Crumble
Pavlova
Honey and Brandy Parfait
Bread Pudding and Butterscotch Sauce
Apple and Calvados Cake
Treacle Tart (small serves up to 8 guests/large serves up to 16 guests)
Cheese, Raisin Bread and Crackers
Sorbet (available as a separate course or as the sole dessert option)
 
 
CONTACT:
 
Laura Bott
laura@stjohnrestaurant.com

Tuesday 8th October 2019

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