Canapes / Appetisers

Chickpea and Chicory

Boiled Egg, Anchovy Mayonnaise

Smoked Mackerel, Horseradish and Crème Fraîche

Olives

Quails’ Eggs and Celery Salt (three eggs per portion)

Welsh Rarebit

Radishes, Anchovy and Butter (one portion serves 3-4)

Starters

Beetroot, Red Cabbage, Chervil and Crème Fraîche

Asparagus and Coolea

Smoked Cod’s Roe, Boiled Egg and Radish

Brown Crab Meat on Toast

Bobby Beans, Roast Shallots and Mustard

Chicken Liver Toast and Brandied Prune

Roast Bone Marrow and Parsley Salad

Mains

Whole Roast Pig, Potatoes and Greens

One week’s notice needed to guarantee availability.

Each small pig costs £500.00 and serves up to 15 guests.

Each medium pig costs £700.00 for 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.

Roast Beef, Horseradish and Watercress

Crispy Pig’s Cheek, Dandelion and Radish

Roast Lamb, New Potatoes and Mint Sauce

Whole Baked Fish, Fennel and Mayonnaise

Poached Duck Leg, Summer Vegetables and Aioli

Sides

Chips

Greens

Salad

Desserts

Eccles Cake and Lancashire Cheese

Peach and Apple Cobbler, Vanilla Custard

Chocolate Terrine, Honeycomb and Crème Fraîche

Steamed Lemon Sponge, Vanilla Syrup and Pouring Cream

Eton Mess

Treacle Tart

Strawberry Ice Cream

Madeleines half dozen/dozen

CONTACT:

Martha Overeynder

martha@stjohnrestaurant.com