Smithfield

Supper

Saturday 20th July 2019

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Grilled Lamb Heart, Chicory and Anchovy10.80
Cured Seatrout, Potato and Dill14.20
Kohlrabi8.90
Crispy Pig Skin, Radishes and Watercress10.20
Grilled Squid, Cucumber and Green Sauce13.20
Salt Cod, Tomato, Little Gem and Aioli11.50
Snails, Celery and Butterhead10.80
Roast Bone Marrow and Parsley Salad10.80
 
Roast Middle White, Marrow and Parsley Sauce25.50
Grey Mullet, Bread and Sea Aster23.20
Roast Tomatoes, Goat's Curd and Mint17.00
Deep Fried Tripe, Chips and Pickled Walnut19.50
Lamb Sweetbreads, Carrots and Bacon21.80
Pig Tongues, Green Beans and Mustard21.90
Smoked Eel, Courgettes and Horseradish25.50
Faggots and Peas21.80
 
 
Eccles Cake and Lancashire Cheese9.00
Twice Baked Chocolate Cake9.00
Bread Pudding and Butterscotch Sauce8.70
Peach Galette9.00
Pistachio Tart8.70
Strawberry Mousse8.60
Honey and Brandy Parfait8.00
Raspberry Ice Cream (one scoop)4.40
Peach 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

Saturday 20th July 2019

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