Smithfield
Supper
All Menus
Tuesday 15th December 2020
Download as PDFVenison and Barley Broth | 9.20 |
Grilled Jerusalem Artichoke, Red Onion and Olives | 10.80 |
Egg Mayonnaise and Anchovy | 12.50 |
Brown Crab Meat on Toast | 12.80 |
Cold Roast Middle White, Dandelion and Roast Shallots | 12.50 |
Deep Fried Skate Cheeks and Ketchup | 12.50 |
Roast Bone Marrow and Parsley Salad | 11.50 |
Roast Teal, Bacon and Mash | 25.50 |
Red Gurnard, Braised Chicory and Green Sauce | 21.50 |
Celeriac and Baked Eggs | 17.20 |
Devilled Kidneys on Toast | 19.80 |
Ox Tongue, Beetroot and Horseradish | 21.00 |
Braised Tripe, Carrots and Mint | 19.80 |
Brill, Sea Purslane, Capers and Mayonnaise | 26.00 |
Crispy Goose Leg and Braised Red Cabbage (for two) | 42.00 |
|
|
|
|
Eccles Cake and Lancashire Cheese | 9.00 |
Bitter Chocolate Cream | 9.00 |
Bread Pudding and Butterscotch Sauce | 8.70 |
Steamed Date Sponge | 8.70 |
Quince and Hazelnut Trifle | 9.00 |
Honeycomb Ice Cream (one scoop) | 4.40 |
Crab Apple Sorbet and Sloe Gin | 9.00 |
Madeleines Half Dozen (fifteen minutes) | 5.00 |
Madeleines One Dozen (fifteen minutes) | 10.00 |
Cheese | 12.00 |
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 15th December 2020
Download as PDF