Valentine’s Day Prix Celebration Menu
The menu: Scroll down past the booking calendar ????
How to book: Press the ‘>’ arrow to move to February bookings. Select ’14’ and choose your time!
ON ARRIVAL
Glass of Charles Heidsieck Rosé NV Champagne with a selection of Chef’s snacks
AMUSE BOUCHE
Served with Art School breads & Wirral single herd raw milk butter
TO START
Roast breast of salt-aged Cumbrian duck with fresh mint,
pomegranate, foie gras, pistachio and a natural jus
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Seared King scallop with morcilla, lomo,
cauliflower puree and verjus dressing
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(V) Baked salsify in a parmesan crust with salt-baked golden turnip,
purple sprouting broccoli, parsnip purée and a sour cherry dressing
MAIN
Pan roast Cumbrian salt-aged beef with ox cheek, romanesco, cauliflower puree,
butternut squash fondant, chanterelles and a sauce Périgueux
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Fillet of Cornish John Dory with curried cauliflower puree, sweet potato,
glazed red chicory and an apple, golden raisin & pine nut dressing
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(V, Vg) Portobello mushroom stuffed with butternut squash duxelle,
caramelised shallot puree, charred leeks and roast almonds
CHEESE
Three cheeses from our British selection:- Baron Bigod, Innes Log goat’s cheese and
Colston Bassett Stilton, served with quince, truffle-scented local honey
and homemade pear & red onion chutney
DESSERT
Assiette of Art School Valentine speciality desserts
Chocolate hearts and macarons
£120 per person for aperitif, snacks and four courses
Optional Wine Flight £45 per person
Available for reservations seating between 19.30 – 21.00
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