Our Menus

MARKET MENU

Available:
Monday to Saturday lunch
or
Monday to Friday dinner before 8pm

STARTERS

French onion soup
£5.95

Terrine of corn-fed chicken with brioche
£6.45

Salad of green beans, quails eggs, Serrano ham, shallot dressing
£6.45

Pavé of salmon, Pak Choi, coriander and balsamic
£6.95

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Palate cleanser

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MAINS

Risotto of red peppers, wild mushrooms, roasted tomatoes
£12.75

Pork fillet, apple and thyme pureé, parsnips, roast carrots
£13.95

Pan fried sea bream, cauliflower pureé, Sag Aloo, curry foam
£13.95

*Confit shoulder of lamb, herb mash, root vegetables, rosemary crumb
£15.95

2 Course option £16.95

 

*Please note: £3.00 supplement to be added if chosen as part of the 2 option

STARTERS

Local watercress soup, poached quail eggs, truffle jus
£9.50

Open Ravioli of oyster mushrooms, white onion purée,
spinach, truffle, cèpe foam
£10.50

Buffalo mozzarella cheese with spring vegetables and watercress salad
Serrano ham, blood orange dressing
£11.75

Poached Scottish scallops, leeks, smoked salmon and caviar
£12.50

Carpaccio of venison, celeriac remoulade, pickled beetroot
£12.75

 

MAINS

Seared seabass, warm potato and chorizo,
spring greens, shellfish vinaigrette
£20.50

Pan-fried fillet of turbot, roast chicory, spinach, tarragon velouté
£21.50

Saddle of venison, red cabbage, Jerusalem artichoke purée,
sweet potato, redcurrant jus
£21.50

Roasted rack and braised shoulder of lamb, sweetbreads,
Le Puy lentils, spiced pumpkin purée
£22.50

Fillet of Aberdeen Angus beef, Horseradish mash, cauliflower purée
wild mushroom tortellini, truffle jus
£23.50
with pan-fried foie gras
£27.50

Side of seasonal vegetables
£3.25

 

DESSERTS

Rhubarb and pear crumble, rhubarb ripple ice cream
£6.50

Thin apple and vanilla tart, caramel mascarpone cream, calvados syrup
£6.50

Chocolate orange bread and butter pudding, armagnac ice cream
£6.50

Passion fruit crème brûlée, chocolate chip cookie
£6.50

Iced nougat parfait, Amaretto ice cream and vanilla Champagne jelly
£6.50

Selection of cheese served with homemade
chutney and biscuits
£9.25

 

*£1.00 supplement to be added if chosen as part of market menu

DECOUVERTE

FORTY FIVE POUNDS

Our chef has composed this menu to maximise the St John dining experience.
This menu consists of six small courses, which is to be taken by the whole table. 

Canapés

~

Carpaccio of venison, celeriac remoulade, pickled beetroot

~

Local watercress soup, truffle jus

~

Seared seabass, warm potato and chorizo,
spring greens, shellfish vinaigrette

 

~

Granite

~

 

Roasted rack and braised shoulder of lamb, sweetbreads,
Le Puy lentils, spiced pumpkin purée

~

Iced nougat parfait, Amaretto ice cream and vanilla Champagne jelly

~

Selection of cheese with homemade chutney

 

~

Petit fours

WINE TASTING EVENING

 

THIRTY FIVE POUNDS
(Wine included)

 

Example Menu

 

(Varichon et Clerc Brut - France)
~

Jerusalem artichoke veloute
(Norte Chico Merlot Rose - Chile)

~

Cream cheese, Brie and truffle terrine
(Rully Blanc - Burgundy)

~
Sorbet
~

Roast beef wellington, green beans, red wine jus
 (Seguret - Cotes du Rhones Villages)

~

Granny Smith and honeycombe parfait
(Margan Botrytis Semillon - Australia)

~

To find and when our next wine testing evening is and to make a booking
please call 01256 702697

 

 

ITALIAN EVENING

 

THIRTY FIVE POUNDS
(Wine included)

 

Example Menu

 

Canapé

~

Risotto alla Milanese
Milan-style risotto
(Camillona, Sauvignon Blanc)

~

Spigola arrosto carciofi e pasta di olive
Roasted bass, artichoke and olive tagliatelle
(Allamanda, Pinot Grigio Rosé)

~

Torta di limone
Lemon tart, vanilla mascaponi
(Botrytis, Semillon)

~

To find and when our next Italian evening is and to make a booking
please call 01256 702697

 

MOTHER'S DAY

THREE COURSES £35

Available on Sunday 14th March only

 

STARTERS

Pave of salmon, Pak Choi, coriander and balsamic
or
Terrine of corn-fed smoked chicken and leek, brioche, truffle oil
or
Broccoli velouté, stilton scones
or
Open ravioli, oyster mushrooms, white onion purée, spinach, cepe froth

 

MAINS

Rack of lamb, cauliflower purée, spring greens, rosemary jus
or
Confit of belly pork, spinach, green beans
apple and thyme purée
or
Pan-fried hake, Bella de Fontany potatoes
mussels, saffron beurre blanc
or
Risotto of wild mushrooms, confit tomatoes
spring onions, Parmarsen tuille

 

DESSERTS

Rhubarb and pear crumble, rhubarb ripple ice cream
or
Passion fruit Crème Brûlée, chocolate chip cookie
or
Chocolate orange bread and butter, warm Armagnac Anglaise
or
Selection of cheese served with homemade chutney and biscuits

 

£15 PER HEAD DEPOSIT REQUIRED TO SECURE YOUR BOOKING