Smithfield

Supper

Friday 20th March 2020

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Celeriac Soup9.20
Purple Sprouting Broccoli Vinaigrette9.50
Crispy Pig Skin, Dandelion and Roast Shallot10.80
Potted Pork11.20
Pickled Mackerel, Potato and Spinach11.20
Smoked Sprats, Pickled Red Cabbage and Creme Fraiche12.00
Roast Bone Marrow and Parsley Salad11.00
 
Roast Middle White Chop, Fennel and Bacon26.50
Violet Artichokes, Goat's Curd and Wild Garlic17.80
Pigeon and Radishes22.80
Ox Tongue, Turnips and Anchovy22.50
Smoked Eel, Beetroot and Horseradish27.00
Braised Pig Belly and Chips21.00
 
 
Eccles Cake and Lancashire Cheese9.00
Chocolate and Pistachio Terrine9.00
Ginger Loaf and Butterscotch Sauce8.70
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

Friday 20th March 2020

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