Special Mothers Day Luncheon

Sunday, 30th March 2025
Open for reservations between 12:30-2pm and 4-5:30pm

ON ARRIVAL
A glass of Antinori Franciacorta Blanc de Blanc to toast Mum,
with Sandham’s mature Lancashire cheese scones & shallot jam, award-winning charcuterie and olives

AMUSE BOUCHE
served with Art School breads and
dulse & Lancashire butter

TO START
Loin of Peterhead cod with tiger prawns, compressed cucumbers,
samphire, capers and tomato beurre blanc
–
Terrine of pressed rabbit with tarragon & wholegrain mustard dressing
–
Slow-cooked miso-glazed Red Poll ox tongue with charred baby potatoes,
fresh horseradish, sour cream and chives
–
(V) Twice-baked soufflé of Hooton wild garlic, baby leaf spinach,
Stichleton blue cheese, Ormskirk leek and Dijon sauce

MAIN
Roast rack of salt-aged Cumbrian Saddleback pork with gratin of purple-sprouting broccoli, salt-baked swede,
caramelized shallot puree and Granny Smith apple, sage & green peppercorn jus
–
Hay-roast rump and confit shoulder of Cumbrian Herdwick lamb with crushed Jersey Royal potatoes,
spring greens, lamb-fat carrot, aubergine puree, herb-scented citrus feta and natural jus
–
Stuffed roast breast of corn-fed guinea fowl, potato & celeriac gratin,
Pied Bleu mushrooms, baby leek, tarragon, green grape and verjus sauce
–
Market fish of the day
–
(V, Vg) A Wellington of layered roasted vegetables, English herb pesto & Smithy’s Southport mushrooms
with cauliflower puree and spring greens

DESSERT
A trio of Art School signature desserts
–
Lost Dock Liverpool rum & pineapple upside down cake
with Sauce Anglaise and candied macadamias
–
(V, Vg) Classic Liverpool tart served warm
with fresh raspberries, cinnamon ice cream and caramel shard
or
A trio of British artisan cheeses with quince, fresh apple,
chutney & Peter Jones Hooton honey infused with black truffle

(Optional) Freshly brewed coffee and petit fours
served in the Art School Cellars
(£9 per person supplement)

£67 per person – Pre payment required upon booking
£29 for children, 12yrs & under on our Junior Menu

Paul Askew