Smithfield

Supper

Tuesday 12th November 2019

Download as PDF
Celeriac Soup and Crispy Back Fat9.50
Devilled Duck Hearts on Toast11.50
Skate and White Cabbage10.80
Grilled Jerusalem Artichoke, Red Onion and Oliver9.50
Cold Roast Middle White Salsify and Mustard11.80
Pickled Herring, Creme Fraiche and Capers11.00
Smoked Eel, Pickled Red Cabbage and Horseradish12.00
Roast Bone Marrow and Parsley Salad11.00
 
Roast Guinea Fowl, Carrots and Aioli23.50
Turbot, Braised Chicory and Mayonnaise30.00
Lentils, Watercress and Goat's Curd17.00
Grilled Ox Heart, Squash and Pickled Walnut19.80
Mallard, Sour Cabbage and Prune26.00
Lamb Tongues, White Beans and Green Sauce21.50
Seabass, Bread and Capers29.00
Chicken and Ox Tongue Pie (for two)40.00
 
 
Eccles Cake and Lancashire Cheese9.00
Bitter Chocolate Cream9.00
Bread Pudding and Butterscotch Sauce8.70
Apple and Calvados Cake8.70
Rice Pudding8.60
Pear and Sherry Trifle9.00
Honey and Brandy 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

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 12th November 2019

Download as PDF