Thursday 11 February 2016   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.

£3.70
Olives
£4.90
Salad
£3.00
Jersey Rock Oysters (each)
£7.70
Parsley Soup, Snails & Backfat
£8.30
Globe Artichoke & Vinaigrette
£8.10
Duck Liver & Fois Gras on Toast
£8.40
Squid, Fennel & Aioli
£8.70
Smoked Cod's Roe & Hen's Egg
£8.40
Kohlrabi, Brown Shrimp & Chervil
£8.40
Ox Heart, Celeriac & Pickled Walnut
£8.60
Lamb Tongues, Bread & Green Sauce
£8.70
Smoked Sprats & Pickled Red Cabbage
£9.00
Quail & Bramley Jelly
£9.10
Roast Bone Marrow & Parsley Salad
£11.50
Mussels, Cider & Tarragon
£14.50
Lentils, Roast Shallots & Goat's Curd
£18.50
Hake, Chips & Tartare Sauce
£18.70
Beef Mince on Dripping Toast
£19.70
Roast Venison & Braised Red Cabbage
£20.50
Roast Kid, Chicory & Anchovy

Puddings

£8.10
Eccles Cake & Lancashire Cheese
£7.90
Blood Orange & Almond Cake
£7.60
Chocolate Mousse & Brandy Prunes
£7.20
Cobbler & Custard
£7.40
Semolina Pudding, Toasted Almonds & Raisin
£7.40
Orange & Cardamom Ice Cream
£4.40
Dr Henderson Ice Cream (one scoop)
£7.30
Blood Orange Sorbet & Russian Vodka
£4.50
Half Dozen Madeleines (fifteen minutes)
£9.00
One Dozen Madeleines (fifteen minutes)
£10.80
Cheese

Merchandise

£17.99
Nose to Tail Eating: A Kind of British Cooking.St. John Cookbook
£18.99
Beyond Nose to Tail: A Kind of British Cooking Part II
£30.00
The Complete Nose to Tail: A Kind of British Cooking
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