Wednesday 10th March 2010 - Supper
Starters
£2.40
Native Oysters (each)
£6.70
Potato Soup & Snails
£6.80
Terrine
£6.20
Dandelion & Roast Shallots
£7.30
Salt Pollack, Potato & Boiled Egg
£7.00
Dried Salted Pig's Liver & Radishes
£6.50
Smoked Mackerel & Pickled Red Cabbage
£9.70
Cured Beef & Celeriac
£8.50
Brown Crabmeat on Toast
£7.00
Roast Bone Marrow & Parsley Salad
Mains
£23.70
Middlewhite & Fennel
£17.90
Lemon Sole & Tartare Sauce
£12.30
Swede Cake & Watercress
£17.40
Calf's Liver & Chicory
£16.60
Pigeon & Braised Red Cabbage
£16.20
Ox Tongue, Carrot & Horseradish
£17.00
Smoked Eel, Bacon & Mash
Side Orders
£3.50
Potatoes
£3.50
Greens
£4.50
Green Salad
£5.00
Welsh Rarebit
£9.00
Cheese
Desserts
£6.60
Eccles Cake & Lancashire Cheese
£7.20
Chocolate Cake & Milk Toffee Ice Cream
£6.70
Lemon Posset
£6.70
Poached Rhubarb & Creme Fraiche Ice Cream
£6.90
Strawberry Bakewell Tart & Jersey Cream
£6.80
Bread Pudding & Butterscotch Sauce
£6.80
Burnt Cream Ice Cream
£5.90
Apple Sorbet & Polish Vodka
£3.70
Madeleines (1/2 Dozen) (fifteen minutes)
£6.80
Madeleines (1 Dozen) (fifteen minutes)
£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 II
St. JOHN Gift Cards - ask your waiter for more information.
Please be aware that some food items may not be available at all times.
(v) = vegetarian
