Friday 23 June 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
Tomato and Lovage
Kohlrabi, Capers and Chervil
Peas and Ticklemore
Cold Lamb, Chicory and Anchovy
Cured Sea Trout, Cucumber and Dill
Pickled Mackerel, Spinach and Creme Fraiche
Duck Liver and Foie Gras Toast
Blood Cake, Duck Egg and Brown Sauce
Smoked Cod's Roe, Egg and Cress
Quail and Celeriac

Courgettes, White Beans and Yoghurt
Plaice, Sea Beets and Capers
Grilled Lamb Hearts, Green Beans and Pickled Walnut
Poached Duck Leg, Broad Beans and Radishes


Eccles Cake and Lancashire Cheese
Bread and Butter Pudding
Strawberry Pavlova
Chocolate Mousse and Brandied Prunes
Gooseberry Fool
Brown Bread and Marmalade Ice Cream (three scoops)
Strawberry Ice Cream Sandwich
Pear Sorbet and Polish Vodka
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