Valentine’s Day Prix Celebration Menu

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
–
Seared King scallop with morcilla, lomo,
cauliflower puree and verjus dressing
–
(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
–
Fillet of Cornish John Dory with curried cauliflower puree, sweet potato,
glazed red chicory and an apple, golden raisin & pine nut dressing
–
(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