BEGIN:VCALENDAR
VERSION:2.0
METHOD:PUBLISH
CALSCALE:GREGORIAN
PRODID:-//WordPress - MECv6.2.8//EN
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
X-PUBLISHED-TTL:PT1H
X-MS-OLK-FORCEINSPECTOROPEN:TRUE
BEGIN:VEVENT
CLASS:PUBLIC
UID:MEC-0b8aff0438617c055eb55f0ba5d226fa@theartschoolrestaurant.co.uk
DTSTART;TZID=Europe/London:20200214T000000
DTEND;TZID=Europe/London:20200215T000000
DTSTAMP:20200130T000000
RDATE;VALUE=PERIOD:
CREATED:20200130
LAST-MODIFIED:20200130
PRIORITY:5
TRANSP:OPAQUE
SUMMARY:Valentine’s Day Celebration Menu
DESCRIPTION: \nON ARRIVAL\nGlass of Charles Heidsieck Rosé NV Champagne with a selection of seasonal canapes\nAmuse Bouche & Chef’s snacks served at the table.\nTO START\nRoast breast of cornfed Goosnargh duck with fresh mint, pomegranate, foie gras, pistachio and a natural jus\n–\nPaupiette of lemon sole with salmon & lobster mousse,\ncreamed leeks and Southport potted shrimps\n–\nSeared King scallop with Butcher’s Wife’s black pudding, lomo,\nverjus dressing & cauliflower puree\n–\n(V) Baked salsify in a parmesan crust with roast navet, purple sprouting broccoli, parsnip purée and a sour cherry dressing\nMAIN\nAssiette of Callum’s Hebridean hogget to include: loin, shoulder & rump,\nwith baby vegetables, Pink Fir apple potatoes & port wine jus\n–\nFillet of Peterhead turbot, Southport potted shrimp, shiitake mushrooms, chicken skin, Savoy cabbage & kombu\n–\nSirloin of “Bunbury” red poll beef with poached oyster wrapped in lettuce, ox tongue, Onion crumb & cauliflower puree\n–\n(V , VG) A baked strudel of roast squash, pine nuts, hispi cabbage & Chestnut mushrooms with caramelised shallot pureé, salsify, baby beets & kale\nCHEESE\n(Optional) Choose 5 British cheeses from the trolley, served with quince, truffle-scented “Two Liverpool Cathedrals honey” and seasonal fruit (Supplement £17.00 for 5)\nDESSERT\nAssiette of Art School Valentine speciality desserts\nChocolate hearts and macarons\n \n£110 per person for aperitif, canapes and five courses\n£55 per person for wine flight to include five wines plus digestif\n
URL:https://theartschoolrestaurant.co.uk/events/valentines-day-celebration-menu/
CATEGORIES:Dinners
ATTACH;FMTTYPE=image/jpeg:https://theartschoolrestaurant.co.uk/wp-content/uploads/2020/01/Rob_Valentines_Pocket_Square_DSC9561_WEB.jpg
END:VEVENT
END:VCALENDAR
