Smithfield

Supper

Tuesday 17th September 2019

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Kohlrabi9.00
Terrine10.80
Pickled Mackerel, Potato and Spinach11.80
Rabbit Offal, Chicory and Pickled Walnut11.80
Brown Crab Meat on Toast11.80
Deep Fried Lamb's Brain and Tartare Sauce12.80
Mussels, Celeriac and Red Onion11.50
Roast Bone Marrow and Parsley Salad11.00
 
Grouse42.00
Tamworth Ham and Braised Red Cabbage25.50
Turbot, Tomato and Aioli 26.00
Roast Squash, Kale and Goat's Curd16.20
Devilled Kidneys on Toast19.80
Grilled Ox Heart, Jerusalem Artichoke and Horseradish19.80
Grey Mullet, Salsify and Capers23.50
Braised Beef Cheek, Red Wine and Mash24.50
 
 
Eccles Cake and Lancashire Cheese9.00
Bitter Chocolate Cream9.00
Ginger Loaf and Butterscotch Sauce8.70
Strawberry Trifle9.00
Rice Pudding8.70
Honey and Brandy Parfait8.00
Strawberry Ice Cream (one scoop)4.40
Apricot 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

Tuesday 17th September 2019

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