Christmas Eve

A glass of Charles Heidsieck Brut Rosé champagne with citrus-marinated olives, lomo, paletta & salchichon
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Amuse bouche served with Art School breads and kombu & oak-smoked raw milk butter

Pan-seared breast of squab pigeon with Asian-spiced apple, carrot & kohlrabi, buttered spinach, cardamom yoghurt and mango gel
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Pan-seared Loch Fyne King & Queen scallops served in the half shell with buttered leeks and langoustine bisque
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(V) Twice-baked soufflé of Elrick log, Spenwood & Red Leicester cheese with crème fraiche sauce & a chicory salad

Baked fillet of Peterhead hake with smoked anchovy & parsley crust with Southport potted shrimp, beluga lentils, root vegetables and Savoy cabbage
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(V, Vg) Trio of marinated Hooton beetroot: pickled golden saffron, Blackberry & candy carpaccio with plant- based soft cheese and winter leaves

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
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Roast breast of Northop pheasant and pressed leg terrine with trompettes, cavolo nero, parsnip fondant & puree, quince gel and game jus
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Fresh market fish of the day
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(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

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