New Years Eve Prix Fixe

Available for tables seating between 16.30 and 17.30
Our guests are politely reminded that tables booked for our Early Evening New Year’s Eve menu have a two-hour seating time allocation unless by prior arrangement

ON ARRIVAL
A glass of Henner’s English sparkling wine NV Brut with Chef’s snack
~
Amuse bouche of cured Liverpool Bay seabass with wasabi sour cream, dill and beetroot
cracker, Art School bread and dulse & Lancashire raw milk butters

TO START
Terrine of Southport smoked pork wrapped Sikha venison with buttermilk horseradish,
damson gel, salsify, pickled shallots and winter leaves
~
Fillet of chilled Loch Etive trout with King’s Imperial caviar, pomelo, remoulade and
lobster emulsion
~
(V, Vg) Trio of marinated Hooton beetroot: pickled golden saffron, blackberry & candy
carpaccio with plant-based soft cheese and winter leaves

MAIN
Edge & Son’s pave rump of Storeton Belted Galloway beef with charred onion, ox-cheek,
celeriac & black truffle puree, curly kale, saltbaked swede and natural jus
~
Baked fillet of Ward’s Peterhead hake with smoked anchovy & parsley crust,
Pommes Violette, Savoy cabbage and brown shrimp cream
~
(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, Quicke’s mature Cheddar and Cashel Blue, served with quince, Peter Jones
truffle-scented local honey and homemade pear, red onion & walnut chutney

Guests dining from our early evening menu are welcome to visit our Cellars Bar and join
us bringing in the New Year with Karl, our bagpiper from the Blackwatch Regiment.