Christmas Begins with Champagne Charlie

Thursday 26th November

19:00 Arrival

£160pp

5 courses with 5 Champagnes from Charles Heidsieck

ON ARRIVAL IN THE ART SCHOOL CELLARS

A glass of Charles Heidsick Brut Reserve from the magnum with a selection of Chef’s snacks

SEATING FOR DINNER IN THE LANTERN ROOM

Amuse bouche served with Art School breads and dulse & Cheshire cultured butters

TO START

Twice-baked Art School classic soufflé of natural smoked haddock & Mrs Kirkham’s mature Lancashire cheese with a vadouvan leek sauce

Charles Heidsieck, Blanc de Blancs, N.V

INTERMEDIATE

Loch Duart salmon ‘mi-cuit’, cured and gently cooked pink, King’s Imperial caviar served chilled with wasabi crème fraiche, soy gel and winter leaves

Charles Heidsieck, Rosé Réserve N.V

MAIN

Red deer venison haunch and ragout with cavolo nero, Hasselback potato, puree of butternut squash and damson & juniper jus

Charles Heidsieck Rosé Millesime, 2018

2018

CHEESE COURSE

Selection of chef’s British cheeses to include: Tunworth, Ragstone and Mrs Kirkhams Extra Mature Lancashire, served with quince, Peter Jones truffle-scented local honey and spiced fig chutney

Special Release “Soul of Charles” 175 Year Anniversary Jereboam

DESSERT

Spiced white chocolate mousse with damson gelée, cremeux and Madagascan vanilla crème anglaise

Sauternes – Domaine de Carbonnieux, 2016

£160 per person

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Reservations: