Smithfield

Supper

Wednesday 20th February 2019

Download as PDF
Venison Broth9.00
Mussels, Cider and Alexanders12.80
Beetroot, Red Cabbage, Chervil and Creme Fraiche9.20
Middlewhite Tongues, Radishes and Watercress11.80
Brown Shrimp and White Cabbage10.80
Potted Pork10.50
Whole Crab and Mayonnaise18.70
Roast Bone Marrow and Parsley Salad10.80
 
Roast Middlewhite and Celeriac25.50
Lemon Sole and Tartare Sauce26.50
Swede Cake, Red Onion and Watercress16.00
Grilled Ox Heart, Jerusalem Artichoke and Horseradish21.50
Lamb's Fry, Carrots and Mint19.80
Kid Liver, Bacon and Chicory21.80
Smoked Haddock, Saffron and Purple Sprouting Broccoli23.80
Faggots and Mash21.80
 
 
Eccles Cake and Lancashire Cheese9.00
Chocolate Terrine9.00
Ginger Loaf and Butterscotch Sauce8.70
Lemon Posset8.50
Blood Orange Upside Down Cake8.70
Apple Crumble8.60
Honey and Brandy Parfait8.00
Dr Henderson Ice Cream (one scoop)4.40
Rhubarb 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

Wednesday 20th February 2019

Download as PDF