ON ARRIVAL

A glass of Charles Heidsieck champagne with a selection of Chef’s snacks

Amuse bouche served with Art School breads and kombu & oak-smoked raw milk butter

TO START

Pan-seared breast of Northop squab pigeon with Asian-spiced apple, carrot & kohlrabi, buttered spinach, cardamom yoghurt and mango gel

–

Wrapped fillet of chilled Loch Etive trout with King’s Imperial caviar, celeriac remoulade and horseradish

–

Pan-seared Loch Fyne King & Queen scallops served in the half shell with buttered leeks and langoustine bisque

–

(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy carnaroli rice, crisp-fried spiced onion beignet and caramelised shallots

MAIN

Roast breast of salt-aged duck and miso-spiced croquette of confit leg with braised mooli,  Brussels sprouts with pecans & pancetta and red onion puree

–

Pan-roast loin of Scottish Highland red deer venison with morel farcie, cavolo nero, chanterelles, celeriac & black truffle puree, a taste of damson and sauce poivrade

–

Fresh market fish of the day

–

(V, Vg) Pithivier of salt-baked layers of root vegetables and winter cabbage with fermented pearl barley, spiced butternut squash puree and roast celeriac jus

CHEESE

(Optional) Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade fig & red onion chutney

(Supplement £18.50 for 5)

DESSERT

(V,Vg) Tropical textures and flavours, Valrhona ‘Manjari’ chocolate, clementine, pine & cranberry

–

Paris Brest with baked vanilla custard, Granny Smith apple and oat

–

Assiette of mandarin and pine with textures of cranberry and white chocolate

–

Salted caramel mille feuille with Valrhona ‘Guanaja’ dark chocolate mousse and popcorn ice cream

–

Classic Amarena cherry and almond clafoutis, served hot, with fresh Tahitian vanilla ice cream

Optional Coffee and petit fours

(£9 per person supplement)

ON ARRIVAL

A glass of Castorani Aianera sparkling wine with Gordal olives

AMUSE BOUCHE

Served with Art School breads and kombu & oak-smoked raw milk butter

TO START

Terrine of Scottish Highland red deer venison with buttermilk horseradish, damson gel, salsify, pickled shallots and winter leaves

–

Croquette of salt-aged miso Cumbrian duck leg with spiced Victoria plums, natural jus, winter leaves and pickled meat radish

–

Twice-baked soufflé of natural smoked haddock and Mrs Kirkham’s mature Lancashire cheese with a vadouvan leek sauce and keta caviar

–

(V, Vg) Trio of marinated Hooton beetroot: pickled golden saffron, blackberry & candy carpaccio with plant-based soft cheese and winter leaves

MAIN

Belly & tenderloin of Rhug Estate organic Duroc pork with a Southport smoked pork wrapped potato, apple & prune gateau, pork fat carrot confit, baby Brussels sprouts and natural jus

(£4.50 supplement)

–

Roast breast of Northop pheasant and pressed leg terrine with trompettes, cavolo nero, parsnip fondant & puree, quince gel and game jus

–

Baked fillet of Peterhead hake with smoked anchovy & parsley crust with Southport potted shrimp, beluga lentils, root vegetables and Savoy cabbage

–

(V, Vg) Portobello mushroom stuffed with butternut squash, cordyceps, spinach,

Hen-of-the-Woods mushroom, pickled walnut puree, charred carrots and pine nut dressing

DESSERT

A trio of festive Art School signature desserts

A glass of Charles Heidsieck champagne with a selection of Chef’s snacks

–

Amuse bouche served with Art School breads and kombu & oak-smoked raw milk butter

–

(V, Vg) Trio of marinated Hooton beetroot: pickled golden saffron, blackberry & candy carpaccio with plant-based soft cheese and winter leaves

–

Pan-seared Loch Fyne King & Queen scallops served in the half shell

with buttered leeks and langoustine bisque

–

Roast breast of salt-aged duck and miso-spiced croquette of confit leg with braised mooli,  Brussels sprouts with pecans & pancetta and red onion puree

–

Pan-roast loin of Scottish Highland red deer venison with morel farcie cavolo nero, chanterelles, celeriac & black truffle puree, a taste of damson and sauce poivrade

–

Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade pear & red onion chutney  (Supplement £18.50 for 5)

Pre Dessert

(V,Vg) Tropical textures and flavours, Valrhona ‘Manjari’ chocolate, mango, passion fruit & coconut and candied macadamia nuts

Optional Coffee and petit fours (£9 per person supplement)

Optional Wine Flight £70 per person

Only available for bookings on Christmas Eve

ON ARRIVAL

A glass of Charles Heidsieck Brut Rosé champagne with citrus-marinated olives, lomo, paletta & salchichon

–

Amuse bouche served with Art School breads and kombu & oak-smoked raw milk butter

TO START

Pan-seared breast of squab pigeon with Asian-spiced apple, carrot & kohlrabi, buttered spinach, cardamom yoghurt and mango gel

–

Pan-seared Loch Fyne King & Queen scallops served in the half shell with buttered leeks and langoustine bisque

–

(V) Twice-baked soufflé of Elrick log, Spenwood & Red Leicester cheese with crème fraiche sauce & a chicory salad

INTERMEDIATE

Baked fillet of Peterhead hake with smoked anchovy & parsley crust with Southport potted shrimp, beluga lentils, root vegetables and Savoy cabbage

–

(V, Vg) Trio of marinated Hooton beetroot: pickled golden saffron, Blackberry & candy carpaccio with plant-based soft cheese and winter leaves

MAIN

Pan-roast loin of Scottish Highland red deer venison with morel farcie, cavolo nero, chanterelles, celeriac & black truffle puree, a taste of damson and sauce poivrade

–

Roast breast of Northop pheasant and pressed leg terrine with trompettes, cavolo nero, parsnip fondant & puree, quince gel and game jus

–

Fresh market fish of the day

–

(V, Vg) Pithivier of salt-baked layers of root vegetables and winter cabbage with fermented pearl barley, spiced butternut squash puree and roast
celeriac jus

DESSERT

Assiette of festive signature
Art School desserts

CHEESE

Three cheeses from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade pear & onion chutney

Retire to The Art School Cellars

Only available for bookings on New Year’s Eve

ON ARRIVAL

A glass of Henner’s English sparkling wine N.V. Brut with a selection of Chef’s snacks

Amuse bouche of cured Liverpool Bay seabass with wasabi sour cream, dill and beetroot cracker, Art School breads and kombu & oak-smoked raw milk butter

TO START

Terrine of Scottish Highland red deer venison with buttermilk horseradish, damson gel, salsify, pickled shallots and winter leaves

–

Pan-seared Loch Fyne King & Queen scallops served in the half shell with buttered leeks and langoustine bisque

–

(V, Vg) Trio of marinated Hooton beetroot: pickled golden saffron, blackberry & candy carpaccio with plant-based soft cheese and winter leaves

MAIN

Callum Edge’s pave rump of Bunbury Red Poll beef with charred onion, ox-cheek, celeriac & black truffle puree, curly kale, salt-baked swede and natural jus

–

Baked fillet of Peterhead hake with smoked anchovy & parsley crust with Southport potted shrimp, beluga lentils, root vegetables and Savoy cabbage

–

(V, Vg) Portobello mushroom stuffed with butternut squash, cordyceps, spinach, Hen-of-the-Woods mushroom, pickled walnut puree, charred carrots and pine nut dressing

PRE DESSERT

DESSERT

Trio of signature Art School desserts

or

Three cheeses from our British selection:- Baron Bigod, Ingot goat’s cheese and Colston Bassett Stilton, served with quince, Peter Jones truffle-scented local honey and homemade pear, red onion & walnut chutney

Only available for bookings on New Year’s Eve

ON ARRIVAL

Glass of Charles Heidsieck, Rosé Réserve N.V. with a selection of Chef’s seasonal canapes

AMUSE BOUCHE

Cured Liverpool Bay seabass with Southport potted shrimp, wasabi sour cream, dill and beetroot cracker, Art School breads and kombu & oak-smoked raw milk butter

TO START

A game terrine of venison, pheasant & partridge with English herbs wrapped in Southport smoked pork served with pickled morelles & Cumberland sauce

Pan-seared Loch Fyne King & Queen scallops served in the half shell with buttered leeks and langoustine bisque

–

McSween haggis & Whitchurch free-range chicken forcemeat with seared foie gras, roast Victoria plum puree and toasted hazelnut & onion crumb

–

(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy carnaroli rice, crisp-fried spiced onion beignet and caramelised shallots

MAIN

Butter-poached lobster tail and sirloin of Longhorn dry-aged beef with cordyceps, charred baby gem lettuce, cauliflower purée, purple cauliflower & Ratté potato

–

‘Txangurro Donostia’ Basque-style baked Morecambe Bay crab with Pommes Anna, red pepper emulsion, winter leaves and Oloroso sherry vinaigrette

–

(V, Vg) Portobello mushroom stuffed with butternut squash, cordyceps, spinach, Hen-of-the-Woods mushroom, pickled walnut puree, charred carrots and pine nut dressing

CHEESE

Chef’s British selection of Tunworth, Dorstone, Colston Bassett & Mrs Kirkham’s Lancashire with preserved fig served with quince, Peter Jones truffle-scented local honey and fresh fruit

DESSERT

Assiette of Art School celebration desserts to bring in the New Year