Smithfield

Supper

Saturday 25th May 2019

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Asparagus and Hot Butter10.50
Deep Fried Salt Hake and Tartare Sauce11.80
Crispy Pig's Tail, Chicory and Sorrel9.80
Duck Liver on Toast10.80
Brown Shrimp and White Cabbage10.80
Terrine11.80
Smoked Mackerel and Horseradish10.80
Roast Bone Marrow and Parsley Salad10.80
 
Middle White Tongues, Broad Beans and Parsley Sauce25.50
Halibut, Tomatoes and Aioli28.00
Fennel and Berkswell16.50
Duck Leg, White Beans and Violet Artichokes22.80
Devilled Kidneys on Toast19.80
Plaice, Monk's Beard and Bread21.00
Kid Faggots and Peas21.00
 
 
Eccles Cake and Lancashire Cheese9.00
Bitter Chocolate Cream9.00
Nectarine and Almond Tart8.70
Lemon Posset8.60
Sour Cherry Parfait8.00
Dr Henderson Ice Cream (one scoop)4.40
Apple Sorbet and Polish Vodka8.00
Madeleines Half Dozen (fifteen minutes)5.00
Madeleines One Dozen (fifteen minutes)10.00
Cheese11.00
 
 

Cookbooks

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 25th May 2019

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