Tuesday 22 August 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.

Globe Artichoke and Vinaigrette
Kohlrabi, Chervil and Capers
Tomatoes and Lovage
New Season Onions, Goat's Curd and Mint
Snails and Oakleaf
Lamb's Tongue, Bread and Green Sauce
Duck Liver and Foie Gras Toast
Ox Heart, Beetroot and Pickled Walnut
Smoked Cod's Roe, Egg and Cress
Blood Cake, Duck Egg and Brown Sauce
Duck Hearts, Potato Cake and Aioli
Crab Meat on Toast
Quail and Celeriac

Courgettes, Barley and Goat's Curd
Slip Soles, Spinach and Capers
Crispy Pig's Cheek, Dandelion and Radish
Roast Pigeon, Rainbow Chard and Mustard


Eccles Cake and Lancashire Cheese
Apple Cobbler and Vanilla Ice Cream
Buttermilk Pudding, Strawberry and Shortbread
Chocolate Terrine and Honeycomb
Lemon Sorbet and Polish Vodka
Damson and Creme Fraiche Ice Cream (one scoop)
Malt 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