Smithfield
Feasting
All Menus
Tuesday 29th January 2019
Download as PDFAppetisers
Olives | |
Radishes and Anchovy | |
Carrots and Aioli | |
Native Oysters (each) | |
Starters
Foie Gras | |
Whole Crab and Mayonnaise | |
Salsify, Leeks and Watercress | |
Crispy Pig’s Skin and Dandelion | |
Skate, Bread and Green Sauce | |
Middlewhite Terrine | |
Beetroot, Red Cabbage, Chervil and Crème Fraîche | |
Brown Shrimp and White Cabbage | |
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 £390.00 and serves up to 14 guests. Each medium pig costs £420.00 for up to 17 guests. Each large pig costs £450 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. | |
Whole Baked Fish on Green and White Vegetables | |
Braised Lamb, White Beans and Mint Sauce | |
Whole Roast Guinea Fowl, Turnips and Anchovy | |
Hake, Poached Fennel and Aioli | |
Ox Tongue, Carrots and Caper Sauce | |
Beef and Kidney Pie and Horseradish | |
Pig’s Head and Potato Pie | |
Side Orders
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Dessert
Eccles Cake and Lancashire Cheese | |
Chocolate and Prune Trifle | |
Apple Crumble | |
Pavlova | |
Honey and Brandy Parfait | |
Bread Pudding and Butterscotch Sauce | |
Lemon 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 29th January 2019
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