Smithfield
Supper
All Menus
Tuesday 30th November 2021
Download as PDF| Cauliflower Soup and Foie Gras | 14.20 |
| Venison, Radishes and Anchovy | 13.50 |
| Grilled Jerusalem Artichoke, Red Onion and Olive | 10.80 |
| Skate, White Cabbage and Dill | 12.80 |
| Crispy Pig's Cheek, Chicory and Roast Shallot | 12.50 |
| Cured Dexter and Celeriac | 13.80 |
| Mussels, Leeks and Cider | 12.50 |
| Roast Bone Marrow and Parsley Salad | 12.00 |
| Roast Mallard and Braised Red Cabbage | 26.50 |
| Herring, Purple Sprouting Broccoli and Horseradish | 21.00 |
| Squash, Goat's Curd and Pickled Walnut | 19.80 |
| Grilled Ox Heart, White Beans and Green Sauce | 22.80 |
| Devilled Kidneys on Toast | 19.80 |
| Brill, Sea Purslane and Capers | 28.00 |
| Braised Mutton, Carrots and Aioli | 26.20 |
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| Eccles Cake and Lancashire Cheese | 9.00 |
| Twice Baked Chocolate Cake | 9.20 |
| Ginger Loaf and Butterscotch Sauce | 8.70 |
| Pear and Almond Tart | 9.00 |
| Jam Roly Poly | 8.70 |
| Lemon posset | 8.70 |
| Honey Comb Ice Cream | 4.40 |
| Apple Sorbet and Polish Vodka | 8.00 |
| Madeleines Half Dozen (fifteen minutes) | 5.50 |
| Madeleines One Dozen (fifteen minutes) | 11.00 |
| Cheese | 12.80 |
Cookbooks
| The Book of St. JOHN | 30.00 |
| Nose to Tail Eating: A Kind of British Cooking | 20.00 |
| Beyond Nose to Tail: A Kind of British Cooking Part II | 18.99 |
| The Complete Nose to Tail | 40.00 |
Tuesday 30th November 2021
Download as PDF