Appetisers

Olives

Radishes and Anchovy

Carrots and Aioli

Native Oysters (each)

Starters

Foie Gras

Whole Crab and Mayonnaise

Salsify, Leeks and Watercress

Crispy Pig’s Skin and Dandelion

Dried, Salted Kid Liver, Radishes and Boiled Egg

Skate, Bread and Green Sauce

Middlewhite Terrine

Beetroot, Red Cabbage, Chervil and Crème Fraîche

Brown Shrimp and White Cabbage

Roast Bone Marrow and Parsley Salad

Mains

Whole Roast Suckling Pig

feeds up to 22 guests. One week’s notice needed to guarantee availability. Each small pig costs £390.00 and serves up to 14 guests. Each medium pig costs £420.00 for up to 17 guests. Each large pig costs £450 and serves up to 22 guests. Orders are not processed until we have received an advanced payment for that amount, which will then be deducted from the final bill. Please note that we cannot offer a refund for the advanced payment towards the final bill.

Whole Baked Fish on Green and White Vegetables

Braised Lamb, White Beans and Mint Sauce

Whole Roast Guinea Fowl, Turnips and Anchovy

Hake, Poached Fennel and Aioli

Ox Tongue, Carrots and Caper Sauce

Beef and Kidney Pie and Horseradish

Pig’s Head and Potato Pie

Side Orders

Potatoes

Greens

Green Salad

Dessert

Eccles Cake and Lancashire Cheese

Chocolate and Prune Trifle

Apple Crumble

Pavlova

Honey and Brandy Parfait

Bread Pudding and Butterscotch Sauce

Lemon Tart (small, serves up to 8 guests/large, serves up to 16 guests)

Cheese, Raisin Bread and Crackers

Sorbet (available as a separate course or as the sole dessert option)

CONTACT

Laura Bott

laura@stjohnrestaurant.com