Smithfield

Supper

Tuesday 15th December 2020

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Venison and Barley Broth9.20
Grilled Jerusalem Artichoke, Red Onion and Olives10.80
Egg Mayonnaise and Anchovy12.50
Brown Crab Meat on Toast12.80
Cold Roast Middle White, Dandelion and Roast Shallots12.50
Deep Fried Skate Cheeks and Ketchup12.50
Roast Bone Marrow and Parsley Salad11.50
 
Roast Teal, Bacon and Mash25.50
Red Gurnard, Braised Chicory and Green Sauce21.50
Celeriac and Baked Eggs17.20
Devilled Kidneys on Toast19.80
Ox Tongue, Beetroot and Horseradish21.00
Braised Tripe, Carrots and Mint19.80
Brill, Sea Purslane, Capers and Mayonnaise26.00
Crispy Goose Leg and Braised Red Cabbage (for two)42.00
 
 
Eccles Cake and Lancashire Cheese9.00
Bitter Chocolate Cream9.00
Bread Pudding and Butterscotch Sauce8.70
Steamed Date Sponge8.70
Quince and Hazelnut Trifle9.00
Honeycomb Ice Cream (one scoop)4.40
Crab Apple Sorbet and Sloe Gin9.00
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

Tuesday 15th December 2020

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