New Years Eve Celebration
New Years Eve Celebration Menu
December 31st 2023
£175 per person
Available for tables seating at 8.00pm
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
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McSween haggis & Whitchurch free-range chicken forcemeat with seared foie gras, roast Victoria plum puree and toasted hazelnut & onion crumb
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(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
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‘Txangurro Donostia’ Basque-style baked Morecambe Bay crab with Pommes Anna, red pepper emulsion, winter leaves and Oloroso sherry vinaigrette
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(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
Optional wine flight available – £70.00 or Premium – £95.00
Additional minerals & other beverages to be charged upon consumption
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