New Years Eve Celebration

Available for tables seating at 8.00pm

ON ARRIVAL
Glass of Charles Heidsieck, Rosé Réserve N.V with Chef’s snack

AMUSE BOUCHE
Cured Liverpool Bay seabass with Southport potted shrimp, wasabi sour cream,
dill and beetroot cracker, Art School bread, dulse and Lancashire raw milk butters

TO START
A game terrine of venison, pheasant, Cheshire hare & English herbs
wrapped in Southport smoked pork served with pickled morels and Cumberland sauce
~
Miso-marinated black cod with enoki mushrooms on a bed of
sautéed squid ‘linguine’
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McSween haggis & Cheshire pheasant forcemeat with seared foie gras,
roast Mirabel plum puree and toasted hazelnut & onion crumb
~
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice, crisp-fried spiced
onion beignet and caramelised shallot puree

MAIN
Butter-poached native lobster tail and sirloin of Storeton Belted Galloway beef
with cordyceps, charred baby gem lettuce, cauliflower purée, purple cauliflower & Ratté potato
~
Chef’s favourite – ‘Txagurro Donostia’
Basque-style baked Morecambe Bay crab and tiger prawn with Pommes Anna,
red pepper emulsion, winter leaves and Oloroso sherry vinaigrette
~
(V, Vg) Portobello mushrom 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, Ingot goat’s cheese & Quicke’s
mature Cheddar with preserved fig, quince, Peter Jones truffle-scented local honey and fresh fruit

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

£189 per person