Smithfield
Supper
All Menus
Tuesday 12th November 2019
Download as PDF| Celeriac Soup and Crispy Back Fat | 9.50 |
| Devilled Duck Hearts on Toast | 11.50 |
| Skate and White Cabbage | 10.80 |
| Grilled Jerusalem Artichoke, Red Onion and Oliver | 9.50 |
| Cold Roast Middle White Salsify and Mustard | 11.80 |
| Pickled Herring, Creme Fraiche and Capers | 11.00 |
| Smoked Eel, Pickled Red Cabbage and Horseradish | 12.00 |
| Roast Bone Marrow and Parsley Salad | 11.00 |
| Roast Guinea Fowl, Carrots and Aioli | 23.50 |
| Turbot, Braised Chicory and Mayonnaise | 30.00 |
| Lentils, Watercress and Goat's Curd | 17.00 |
| Grilled Ox Heart, Squash and Pickled Walnut | 19.80 |
| Mallard, Sour Cabbage and Prune | 26.00 |
| Lamb Tongues, White Beans and Green Sauce | 21.50 |
| Seabass, Bread and Capers | 29.00 |
| Chicken and Ox Tongue Pie (for two) | 40.00 |
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| Eccles Cake and Lancashire Cheese | 9.00 |
| Bitter Chocolate Cream | 9.00 |
| Bread Pudding and Butterscotch Sauce | 8.70 |
| Apple and Calvados Cake | 8.70 |
| Rice Pudding | 8.60 |
| Pear and Sherry Trifle | 9.00 |
| Honey and Brandy Parfait | 8.00 |
| Dr Henderson Ice Cream (one scoop) | 4.40 |
| Apple Sorbet and Polish Vodka | 8.00 |
| Madeleines Half Dozen (fifteen minutes) | 5.00 |
| Madeleines One Dozen (fifteen minutes) | 10.00 |
| Cheese | 11.00 |
Cookbooks
| The Book of St. JOHN | 30.00 |
| Nose to Tail Eating: A Kind of British Cooking | 20.00 |
| Beyond Nose to Tail: A Kind of British Cooking Part II | 18.99 |
| The Complete Nose to Tail | 40.00 |
Tuesday 12th November 2019
Download as PDF