Valentine’s Day Celebration Prix Fixe Menu
Our Guests are politely reminded that early evening tables booked for our pre-theatre menus need to be vacated by 7:30pm unless by prior arrangement.
ON ARRIVAL
Glass of Castorani Aianera Gran Cuvée NV sparkling wine with olives & charcuterie
AMUSE BOUCHE
TO START
Roast breast of corn fed Goosnargh duck with fresh mint, pomegranate, pistachio and a natural jus
–
(V) Twice baked soufflé of wild mushrooms Mrs Kirkham’s Lancashire cheese, with thyme and spinach in a cider & parsley sauce
–
Paupiette of lemon sole with salmon & tiger prawn mousse,
creamed leeks and Southport potted shrimps
–
A layered salad of Morecombe Bay crab & kohlrabi with lime & dill crème fraiche, avocado puree & yuzu gel
MAIN
Marinated loin of Black cod in miso & sake served with pommes violette,
rainbow chard & shiitake mushrooms
–
Breast and slow-roast leg of corn-fed guinea fowl, roast new season heritage carrots,
charred leek and a tarragon & caper sauce
–
Calum Edge’s Pave rump of “Bunbury Red Poll” beef with charred onion, celeriac & black truffle puree, beef dripping potatoes, braised ox-cheek & natural jus
–
(V , VG) A baked strudel of roast squash, pine nuts, Savoy cabbage &
Chestnut mushrooms with caramelised shallot pureé, salsify, baby beets & kale
CHEESE
Optional cheese course from our British selection course from the trolley served with quince, truffle-scented “Two Liverpool Cathedrals honey” and seasonal fruit (Supplement £11.00 for 3)
DESSERT
A trio of Art School Valentine’s speciality desserts
£49.00 per person
12-2pm, 5-6:15pm
Recent Comments