Valentine’s Day Celebration Menu

Friday, 14th February 2025
Available for reservations seating between 19.30 – 21.00pm

ON ARRIVAL
Glass of Charles Heidsieck Rosé NV champagne with a selection of Chef’s snacks

AMUSE BOUCHE
Served with Art School breads and oak smoked raw milk butter & dulse butter

TO START
Roast breast of salt-aged Cumbrian duck with pan-fried foie gras,
pistachio sesame crumb, new season Tomlinson forced rhubarb and duck sauce
–
Baked fillet of lemon sole with leek and langoustine mousse,
cauliflower crumb & puree and shellfish bisque
–
(V) Confit of Charlotte potato, roasted and pickled mushroom,
black truffle, pine nut

MAIN
Pan roast fillet of Isle of Man Angus beef with ‘Jacob’s ladder’, potato mille-feuille,
baby leek, radish, pink tip spinach and morel & pancetta jus
–
Fillet of Cornish John Dory with spring cabbage, tagliatelle of celeriac,
salforino vegetables, King’s Imperial caviar and champagne sauce
–
(V, Vg) Portobello mushroom stuffed with butternut squash, cordyceps, spinach,
candied & pickled walnut, caramelised shallot puree and charred carrots

CHEESE
Three cheeses from our British selection:-
Baron Bigod, Dorstone cheese and organic Colston Bassett Stilton,
served with quince, truffle-scented local honey and red onion marmalade

DESSERT
Assiette of Art School Valentine speciality desserts

Chocolate hearts and macarons

£145 per person for aperitif, snacks and four courses
Optional Wine Flight – £75 per person

Paul Askew
Terms & Conditions apply.