First Courses – Cold
Tian of Avocado, Cornish White Crab and Peeled Prawns
Whole Dressed Scottish Crab with Red Wine Shallot Vinaigrette and Crème Fraîche
Smith's Classic Prawn Cocktail
Sweet Cured Arctic Herrings with Chive Potato Salad
John Ross Scottish Oak Smoked Salmon with Spring Onion, Baby Capers and Coriander Cress
24 Month Matured Serrano Ham with Marinated Artichokes, Sun Blush Tomatoes, Green Olives, Wild Rocket and Parmesan Shavings
Half Dozen Irish Rock Oysters with Shallot Red Wine Vinegar
Assiette of Shellfish
First Courses- Hot
Smith's Fish Soup
Pan Fried Tiger Prawns Out of the Shell in Garlic, Tomato and Chilli Sauce and Crisp Basil
Duo of Tempura Soft Shell Crab and Tiger Prawns with Oriental Salad and Sticky Plum Dressing
steamed Shetland mussels in a Chablis, garlic, shallot and cream sauce
Seared King Scallops with Spring Onion, Ginger, Soy, Sesame and Rice Wine Dressing
Cornish Crispy Fried Calamari with Garlic Mayonnaise
Baked Camembert with Red Onion Chutney and Toasted Ciabatta
Main Courses – Fish
We will prepare your fish the way you wish, either plain grilled, fried in batter, meuniere, grilled with seafood butter, or brown butter and capers. Please note we deep fry in groundnut oil
Fillet of Atlantic Cod
Cornish plaice fillet
Guernsey Skate
Fillet of Wild Seabass
Cornish Monkfish
Brixham Dover Sole (Served on or Off the Bone)
Roasted Scotch Salmon with Hollandaise Sauce
Main Courses – Vegetarian
Spinach Tortellini with Ricotta and Garlic Sauce
Roasted Pequillo Peppers Stuffed with Vegetable Couscous and Feta Cheese with Rich Plum Tomato Sauce
Smith's Specialities
Grilled Guernsey Hake with Arnold Bennett Sauce
Lobster & Crustacean
Whole Hot Buttered Lobster with Garlic and Herbs
Whole Lobster Thermidor
Jumbo Tiger Prawns Pan Fried (in Their Shells) in Garlic, Tomato and Chili Sauce with Crisp Basil
Scottish Dived King Scallops Meuniere
Assiette of Shellfish
Roasted and Grilled Meats
Steaks are char grilled and garnished with grilled tomato, field mushroom and watercress with a choice of red wine jus, bearnaise or peppercorn sauce
Roasted Suffolk Chicken Breast, Wrapped in Pancetta with Tarragon Cream, Petit Pois and Braised Baby Gem Lettuce
Roast English Rump of Lamb with Chargrilled Mediterranean Vegetables and Rosemary Jus
Scottish prime sirloin steak, 28 day matured
Scottish Prime Fillet Steak, 28 Day Matured
Scottish cote de boeuf steak ( ribeye on the bone), 35 day matured
Surf and Turf
Vegetables & Salads
Seasonal Vegetables of the Day
Wilted Spinach
Cauliflower Cheese
Mushy Peas
Dauphinoise Potatoes
Steamed Baby Potatoes with Herb Butter
Creamed Potatoes
Smith's Hand Cut Chips
Mixed or Green Salad with Salad Vinaigrette
Vine Tomato and Red Onion Salad with Salas Verde
