Smithfield

Supper

Wednesday 22nd January 2020

Download as PDF
Celeriac and Bacon Broth9.20
Salsify, Leeks and Watercress9.50
Pickled Mackerel, Potato and Spinach11.80
Lamb Brains and Green Sauce11.50
Smoked Eel, Pickled Red Cabbage and Horseradish13.20
Rabbit Offal, White Beans and Radishes11.00
Razor Clams and White Cabbage13.00
Roast Bone Marrow and Parsley Salad11.00
 
Roast Pigeon, Rape Greens and Mustard22.80
Brill, Monk's Beard and Mayonnaise26.50
Swede Cake, Watercress and Pickled Walnut17.00
Rabbit Saddle, Jerusalem Artichokes and Aioli24.00
Ox Liver, Turnips and Bacon19.50
John Dory, Sea Purslane and Capers26.00
Crumbed Veal, Chicory and Anchovy24.80
 
 
Eccles Cake and Lancashire Cheese9.00
Twice Baked Chocolate Cake9.00
Ginger Loaf and Butterscotch Sauce8.70
Pear Cobbler8.70
Treacle Tart8.70
Almond Cream8.60
Rum and Raisin Parfait8.00
Hokey Pokey 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

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

Wednesday 22nd January 2020

Download as PDF