Bread and Wine

Feasting

Thursday 16th May 2019

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Appetisers

Olives
Crispy Pig's Skin and Brown Sauce
Radishes and Anchovy
Welsh Rarebit
 
 

To Start

Mooli, Cucumber and Mint
Spinach, Dijon Mustard and Crème Fraiche
Squid, Fennel and Aioli
Smoked Cod’s Roe and Potato Cake
Fennel and Berkswell
Salt Hake, Little Gem and Tomato
Crispy Pig’s Ear, Chicory and Sorrel
Quail and Chickpea
Roast Bone Marrow and Parsley Salad
Globe Artichoke and Vinaigrette
Whole Crab and Mayonnaise
 
 

For the Main Course

Whole Roast Suckling Pig
feeds up to 18 guests. One week’s notice needed to guarantee availability. Each small pig costs £390.00 and serves up to 12 guests. Each medium pig costs £430.00 for up to 18 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.
Poached, Salted Duck Leg and Spring Vegetables
Rabbit and Trotter Pie
Braised Lamb, Carrots and Aioli
Crispy Pig’s Cheek, Dandelion and Radish
Whole Baked White Fish on Green and White Vegetables
Roast Dexter Beef, Horseradish and Watercress
Fish Pie
Baked Celeriac and Wigmore
White Beans, Samphire and Curd
 
 

Side Orders

 
 

Finally, for Dessert

Eccles Cake and Lancashire Cheese
Treacle Tart and Crème Fraîche
Twice Baked Chocolate Cake
Steamed Lemon Sponge
Apple and Rhubarb Crumble and Jersey Cream
Pavlova
Cheese, Oatcakes and Raisin Bread
Sorbet and Polish Vodka
 
 
CONTACT:
 
Laura Bott
laura@stjohnrestaurant.com

Thursday 16th May 2019

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