June 26th 2008 Supper
(This is a sample of our al a carte menu. We will update menus daily when we reopen on August 18th)
Starters
£6.70
Pig's Head & Radishes
£7.00
Asparagus & Hot Butter
£5.00
Kohlrabi
£7.60
Squid, Fennel & Green Sauce
£6.80
Mussels & White Cabbage
£9.00
Cured Beef & Celeriac
£12.80
Langoustines & Mayonnaise
£6.60
Roast Bone Marrow & Parsley Salad
Mains
£20.50
Roast Lamb & White Beans
£18.40
Halibut, Cucumber & Dill
£16.60
Ox Tongue & Lentils
£13.50
Fennel & Berkswell
£15.00
Pigeon & Braised Peas
£14.70
Chitterlings & Carrots
£14.90
Snails, Sausage & Chickpea
£14.80
Kedgeree
Side Orders
£3.20
Spring Greens
£4.00
Jersey Royal Potatoes
£4.50
Green Salad
£5.00
Welsh Rarebit
£8.40
Cheese
Desserts
£6.40
Eccles Cake & Lancashire Cheese
£6.50
Chocolate Pot & Palmiers
£6.50
Bread Pudding & Butterscotch Sauce
£6.50
Gooseberry Jelly & Shortbread
£6.60
Poached Apricots & Spiced Ice Cream
£6.60
Strawberry Eton Mess
£6.60
Treacle Toffee Ice Cream
£7.40
Lemon Sorbet & Russian Vodka
£3.70
Madeleines (1/2 dozen) (fifteen minutes)
£6.40
Madeleines (1 dozen)
£16.99
Nose to Tail Eating: A Kind of British Cooking.St. John Cookbook
£17.99
Beyond Nose To Tail: A Kind of British Cooking Part 2
St. John will be closed for refurbishment from the end of June and re open Monday 18th August 2008
Please be aware that some food items may not be available at all times.
(v) = vegetarian
