Smithfield

Supper

Saturday 19th September 2020

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Pea and Pig's Ear Soup9.80
Deep Fried Sprats and Ketchup9.80
Roast Squash, Goat's Curd and Pickled Walnut11.80
Terrine10.80
Smoked Eel, Cucumber and Dill14.20
Baked Lemon Sole16.00
Roast Bone Marrow and Parsley Salad11.50
 
Roast Middle White and Braised Red Cabbage25.50
Brill, Chicory and Green Sauce27.00
Celeriac Baked Eggs17.80
Roast Mallard and Beetroot26.50
Lamb Liver, Chips and Bacon19.80
Plaice and Tartare Sauce20.50
Braised Lamb, Saffron, Courgettes and Aioli26.50
 
 
Eccles Cake and Lancashire Cheese9.00
Profiteroles9.00
Ginger Loaf and Butterscotch Sauce8.70
Creme Fraiche Cake8.70
Vanilla Cream and Figs8.60
Almond Tart8.70
Strawberry Ice Cream (one scoop)4.40
White Peach Sorbet and Framboise9.00
Madeleines Half Dozen (fifteen minutes)5.00
Madeleines One Dozen (fifteen minutes)10.00
Cheese12.00
 
 

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

Saturday 19th September 2020

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