Saturday 21 January 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
Mutton Broth
Calf's Brains and Aioli
Duck Liver and Foie Gras Toast
Kohlrabi, Brown Shrimp and Chervil
Smoked Sprats and Pickled Red Cabbage
Salt Hake, Leeks and Watercress
Braised Cuttlefish and Alexanders
Smoked Cod's Roe, Duck Egg and Cress
Devilled Kidneys on Toast
Quail and Crab Apple
Roast Bone Marrow and Parsley Salad

Roast Squash, Lentils and Yoghurt
Grilled Mackerel, Chicory and Olives
Roast Mutton, Fennel and Green Sauce
Pheasant and Trotter Pie (For Two)


Eccles Cake and Lancashire Cheese
Rhubarb and Sherry Trifle
Apple and Rhubarb Crumble
Bread Pudding and Butterscotch Sauce
Chocolate Mousse and Brandy Prunes
Marmalade Ice Cream
Dr Henderson Ice Cream
Blood Orange 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