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METHOD:PUBLISH
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X-ORIGINAL-URL:https://theartschoolrestaurant.co.uk/
X-WR-CALNAME:The Art School Restaurant
X-WR-CALDESC:Fine dining restaurant in Liverpool.
REFRESH-INTERVAL;VALUE=DURATION:PT1H
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BEGIN:VEVENT
CLASS:PUBLIC
UID:MEC-8f279c77c332ff9a8c080e916cd21063@theartschoolrestaurant.co.uk
DTSTART;TZID=Europe/London:20250615T120000
DTEND;TZID=Europe/London:20250615T180000
DTSTAMP:20250516T110900
CREATED:20250516
LAST-MODIFIED:20250516
PRIORITY:5
TRANSP:OPAQUE
SUMMARY:A Special Father’s Day Luncheon
DESCRIPTION:DESCRIPTION\nMENU\nSunday 15th June\n12noon – 2:30pm and 3.30 – 6.00pm\nON ARRIVAL\nA Brimstage beer or glass of Henners English sparkling wine for Dad with Chef’s snack and Gordal olives\nAMUSE BOUCHE\nserved with Art School breads and dulse & Cheshire cultured butter\nTO START\nSauté of “Morcilla” and Red Poll ox tongue with charred baby potatoes, fresh horseradish, a sour cream, chive & shallot dressing with natural jus\n–\nFillet of Loch Etive trout with new season asparagus, courgette and sorrel sauce\n–\nPan-seared Loch Fyne scallop served in the half shell Jerusalem artichoke puree & crisp, apple & raisin dressing and Café de Paris butter\n–\n(V, Vg) Risotto of Peter Jones Hooton beetroot with purple, candied and pickled golden beetroot carpaccio, tapioca crisp, summer leaves and chive oil\nMAIN\nChateaubriand – for 2 to share\nServed with Pommes Lyonnaise, asparagus, hen-of-the-woods mushroom, cauliflower puree and bone marrow jus\n(£10.00 per person supplement)\n–\nRoast rack of salt-aged Cumbrian Saddleback pork with gratin of purple-sprouting broccoli, salt-baked swede, caramelized shallot puree and Granny Smith apple, sage & green peppercorn jus\n–\nHay-roast rump and confit shoulder of Cumbrian Herdwick lamb with crushed Jersey Royal potatoes, spring greens, lamb-fat carrot, aubergine puree, herb-scented citrus feta and natural jus\n–\nPan fried fillet of crusted Peterhead hake with champ potatoes, monk’s beard and a vermouth & cockle sauce\n–\n(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts, pomegranate dressing, vadouvan sauce and spring leaves\nCHEESE\n(Optional) Cheese course from our British selection, served with quince,\nPeter Jones truffle-scented local honey and homemade fig & red onion chutney\n(Supplement £19.50 for 5)\nDESSERT\n“STRAWBERRY FIELDS”\nClaremont Farm strawberry, white chocolate and basil torte\n–\n(V) “Art School S’mores”\nSalted caramel, dark chocolate crémeux, Italian meringue & vanilla ice cream\n–\nTrio of Art School desserts\n(Optional) Freshly Brewed Coffee and Petit Fours (£9.00 per person)\n£69 per person to include arrival drink, snacks, breads and 3-courses\n \nBOOK NOW\n\n \n \n\n
URL:https://theartschoolrestaurant.co.uk/events/a-special-fathers-day-luncheon/
CATEGORIES:Food & Drink
LOCATION:Sugnall St
ATTACH;FMTTYPE=image/jpeg:https://theartschoolrestaurant.co.uk/wp-content/uploads/2025/05/00383-TAS-Fathers-Day-Luncheon.jpg
END:VEVENT
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