Smithfield
Supper
All Menus
Tuesday 17th September 2019
Download as PDF| Kohlrabi | 9.00 |
| Terrine | 10.80 |
| Pickled Mackerel, Potato and Spinach | 11.80 |
| Rabbit Offal, Chicory and Pickled Walnut | 11.80 |
| Brown Crab Meat on Toast | 11.80 |
| Deep Fried Lamb's Brain and Tartare Sauce | 12.80 |
| Mussels, Celeriac and Red Onion | 11.50 |
| Roast Bone Marrow and Parsley Salad | 11.00 |
| Grouse | 42.00 |
| Tamworth Ham and Braised Red Cabbage | 25.50 |
| Turbot, Tomato and Aioli | 26.00 |
| Roast Squash, Kale and Goat's Curd | 16.20 |
| Devilled Kidneys on Toast | 19.80 |
| Grilled Ox Heart, Jerusalem Artichoke and Horseradish | 19.80 |
| Grey Mullet, Salsify and Capers | 23.50 |
| Braised Beef Cheek, Red Wine and Mash | 24.50 |
|
|
|
|
| Eccles Cake and Lancashire Cheese | 9.00 |
| Bitter Chocolate Cream | 9.00 |
| Ginger Loaf and Butterscotch Sauce | 8.70 |
| Strawberry Trifle | 9.00 |
| Rice Pudding | 8.70 |
| Honey and Brandy Parfait | 8.00 |
| Strawberry Ice Cream (one scoop) | 4.40 |
| Apricot Sorbet and Russian Vodka | 8.00 |
| Madeleines Half Dozen (fifteen minutes) | 5.00 |
| Madeleines One Dozen (fifteen minutes) | 10.00 |
| Cheese | 11.00 |
Cookbooks
| 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 17th September 2019
Download as PDF