Tuesday 17 October 2017   download menu

The menu at St. John Bread and Wine changes between lunch and supper every day and is structured largely around smaller, starter size dishes which we encourage guests to share.

Welsh Rarebit
Globe Artichoke and Vinaigrette
Kohlrabi, Capers and Chervil
Crispy Calf's Brain and Mayonnaise
Smoked Sprats and Horseradish
Roast Shallots, Runner Beans and Mustard
Jerusalem Artichoke, Red Onion and Olives
Skate, Chicory and Anchovy
Snails and Oakleaf
Blood Cake, Duck Egg and Brown Sauce
Quail and Celeriac

Roast Squash, Barley and Yoghurt
Grilled Mackerel and Pickled Red Cabbage
Spiced Rabbit, Trotter and Creme Fraiche
Lamb Faggots and Mash
Ox Tongue, Pigeon and Trotter Pie (for two)


Eccles Cake and Lancashire Cheese
Apple Crumble
Chocolate Mousse and Brandied Prunes
Bread and Butter Pudding, Butterscotch Sauce
Apple Sorbet and Polish Vodka
Brown Bread and Marmalade Ice Cream (one scoop)
Rum and Raisin Ice Cream (one scoop)
Madeleines Half Dozen (fifteen minutes)
Madeleines One Dozen (fifteen minutes)


Nose to Tail Eating: A Kind of British Cooking.St. John Cookbook
Beyond Nose to Tail: A Kind of British Cooking Part II
Reservations Wine Orders Mailing List