Review on St Vincent

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St Vincent Sample Menu

SAMPLE MENU

SNACKS
Marinated Olives 3.50
Marcona Almonds 3.50
Lindisfarne Oysters – each 2.50
Smoked Cod's Roe, Crispy 5.50
Chicken Skin and Raw
Vegetables
Warm Sourdough Crostini, 4.20
Nduja and Lardo di Colonatta
Parmesan Custard 4.50
and Anchovy Toast
House Baked Sourdough 3.20
and Farmhouse Butter

CHARCUTERIE
cornichons and cippollini
Saucisson Sec (Maison 5.60
Montauzer, Guiche, France)
Salame Strolghino 8.70
(Podere Casadda,
Emilia-Romagna, Italy)
Jambon de Bayonne IGP 9.10
(Maison Montauzer,
Guiche, France)
Paleta Iberica D.O. – Bellota 14.00
Reserva (24-month cure)
Duck Rillettes 6.60
Middle White Pork 6.90
and Pistachio Terrine
Charcuterie Selection 13.50
(Saucisson Sec, Rillettes, Terrine)

CHEESES
fig jam and amarena cherries
Comté AOC (Raw Cows Milk, 4.20
Marcel Petit, Forte St Antoine,
Jura, France)
L'Amuse Oude Beemster 4.20
Gouda (Pasteurised Cows Milk,
Betty Koster, Netherlands)
Beenleigh Blue 4.20
(Pasteurised Sheep's Milk,
Ben Harris, Totnes, Devon)
Innes (Raw Goats Milk, 4.20
Joe Bennett, Staffordshire)
Cheese Selection of 4 12.50

CROQUES
Croque Monsieur 6.50
Croque Madame 7.90
Croque Forestier 6.80
VEGETABLES
Beets, Marcona Almonds and 4.80
Horseradish Crème Fraîche
Roasted Heritage Carrots, 5.20
Avocado, Sour Cream, Seeds
and Shoots
Soft Polenta, Sweet Garlic 6.80
and Wild Mushrooms
Root Vegetable Salad, Apples, 4.80
Ginger and Pumpkin Seeds
Macaroni Cheese 6.80
with Autumn Truffles
Warm Ratte Potatoes, 5.20
Anchovies, Olives and
Tomato Confit
Chips and Aioli 3.60

SEAFOOD
Potted Salmon with Cucumber 6.50
Steamed Mussels, Pinot des 6.90
Charentes and Sweet Spices
Sautéed Tiger Prawns, 10.20
Garlic and Chilli
Seafood Frito Misto 10.90
Sea Bream Crudo, Orange, 8.80
Mint and Extra Virgin
Olive Oil
Grilled Cod, Fennel and 10.20
Pickled Cucumbers

MEAT
Steak Tartare – Hot Toast 8.60
Soft Polenta, Tuscan Braised 9.20
Venison and Mushrooms
Coq au Vin Rouge, Buttered 10.20
Coquilles
Basque Black Pudding, Apples 8.60
and Autumn Vegetables
Stuffed Tomato 7.90
'Grand Mere Francine'
Slow-roasted Pork Belly, 8.20
Lentil Salad and Sauce Gribiche

DESSERT
Florentine Doughnuts – 5.50
Strawberry Jam and Chantilly
Monbazillac Crème Caramel 7.00
and Armagnac Prunes
Chocolate Marquise – 5.60
Caramelised Hazelnuts
Tarte Tatin 5.20
Tiramisu 4.80
Pastéis de Nata, 3.00
Portuguese Custard Tart
Vanilla Bean Ice Cream and 5.50
Pedro Ximenez Antique Sherry

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

St Vincent Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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