Valentines Day Celebration Menu

Saturday, 14th February 2026

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 dulse & Cheshire cultured butters

TO START

Tranche of Pan Seared foie gras with warm gateau of confit goose leg, potatoes with Tomlinson rhubarb & blood orange purée

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Rosette of lemon sole with leek and langoustine mousse, cauliflower crumb & purée with star anise scented lobster jus

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(V) Confit of Pink Fir Apple potato, roasted and pickled enoki, chanterelles, black truffle & pine nut dressing

MAIN

Butter-poached native lobster tail and sirloin of Cumbrian beef with trompette, baby spinach, cauliflower purée, Romanesco & lobster jus

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Fillet of Cornish John Dory with broccoli purée, tagliatelle of celeriac & carrot, King’s Imperial caviar and champagne sauce

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(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, Elrick Log goats cheese, Cashel Blue served with quince, truffle-scented local honey and red onion marmalade & warm Eccles cake

DESSERT

Assiette of Art School Valentine speciality desserts

Valentine’s macarons

£145 per person for aperitif, snacks and four courses

Paul Aksew