Valentine’s Day Celebration Menu

ON ARRIVAL
Glass of Charles Heidsieck Rosé NV Champagne with a selection of seasonal canapes
Amuse Bouche & Chef’s snacks served at the table.

TO START
Roast breast of cornfed Goosnargh duck with fresh mint, pomegranate, foie gras, pistachio and a natural jus
–
Paupiette of lemon sole with salmon & lobster mousse,
creamed leeks and Southport potted shrimps
–
Seared King scallop with Butcher’s Wife’s black pudding, lomo,
verjus dressing & cauliflower puree
–
(V) Baked salsify in a parmesan crust with roast navet, purple sprouting broccoli, parsnip purée and a sour cherry dressing

MAIN
Assiette of Callum’s Hebridean hogget to include: loin, shoulder & rump,
with baby vegetables, Pink Fir apple potatoes & port wine jus
–
Fillet of Peterhead turbot, Southport potted shrimp, shiitake mushrooms, chicken skin, Savoy cabbage & kombu
–
Sirloin of “Bunbury” red poll beef with poached oyster wrapped in lettuce, ox tongue, Onion crumb & cauliflower puree
–
(V , VG) A baked strudel of roast squash, pine nuts, hispi cabbage & Chestnut mushrooms with caramelised shallot pureé, salsify, baby beets & kale

CHEESE
(Optional) Choose 5 British cheeses from the trolley, served with quince, truffle-scented “Two Liverpool Cathedrals honey” and seasonal fruit (Supplement £17.00 for 5)

DESSERT
Assiette of Art School Valentine speciality desserts
Chocolate hearts and macarons

£110 per person for aperitif, canapes and five courses
£55 per person for wine flight to include five wines plus digestif