Smithfield

Supper

Wednesday 12th December 2018

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Celeriac Soup8.50
Game Liver Toast10.20
Brown Shrimp and White Cabbage9.80
Kohlrabi8.90
Crispy Pig Cheek and Dandelion11.80
Cold Roast Dexter Liver, Beetroot and Dill9.80
Halibut, Fennel and Green Sauce12.50
Roast Bone Marrow and Parsley Salad10.50
 
Roast Middle White, Lentils and Mustard25.50
John Dory and Braised Chicory25.00
Roast Squash, Pickled Walnut and Goat's Curd15.80
Snails, Sausage and Chickpea22.80
Lamb Tongues, Radishes and Kale20.80
Smoked Eel, Bacon and Mash25.20
Pheasant and Trotter Pie (for two)42.00
 
 
Eccles Cake and Lancashire Cheese9.00
Chocolate Mousse9.00
Ginger Loaf and Butterscotch Sauce8.70
Rice Pudding8.50
Spotted Dick8.60
Apple Crumble Cake8.60
Honey and Brandy Parfait8.40
Coffee Ice Cream (one scoop)4.40
Lemon Sorbet and Russian 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

Wednesday 12th December 2018

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