Smithfield

Feasting

Thursday 29th November 2018

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Appetisers

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
Dried, Salted Kid Liver, Radishes and Boiled Egg
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

 

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

Thursday 29th November 2018

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