Available at any time during our service hours, the Menu Excellence is a step up from our Prix Fixe menu in many regards. Greeted by a glass of Charles Heidsieck Champagne and a selection of Chef’s Canapés on arrival, this dining style offers an added intricacy without being as ‘full-on’ as a nine course Tasting.
MENU EXCELLENCE 2025
AVAILABLE EVERY TUESDAY – SATURDAY Noon-2.15pm and 5.00-9:15pm
ON ARRIVAL
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks
Amuse bouche served with Art School breads and dulse & Cheshire cultured butter
TO START
Terrine of Roe deer venison wrapped in serrano ham with flavours of piccalilli and a port wine redcurrant & green peppercorn reduction
–
Fillet of line caught- Liverpool Bay seabass served with heritage tomato espelette prawn & rocket ‘‘Vierge’’
–
Pan-seared Loch Fyne scallop served in the half shell, Jerusalem artichoke puree & crisp, apple & raisin dressing and Café de Paris butter
–
(V, Vg) A summer salad of heritage tomatoes & English strawberries with black olive tuile and fennel & tomato elixir
MAIN
Assiette of Cumbrian fellbred lamb: pan roast crusted loin, confit shoulder with Persillade and spiced leg served with summer cabbage, smoked aubergine purée, pearl barley and herb risotto with harissa jus
–
‘Tornedos Rossini, au epinards et sauce madere’
Beef fillet served on Brioche croute,with foie gras truffle & a rich madeira sauce and spinach.
(Supplement £7.50)
–
Fresh market fish of the day
–
(V, Vg) “Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, baked tomatoes and duxelles mushrooms tapenade, red pepper puree and tempura petals
CHEESE
Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade fig & red onion chutney
(Supplement £19.50 for 5)
DESSERT
(V) A summer posset of yuzu, fresh raspberries and pistachio rocks & sponge, chocolate soil & raspberry gel
–
(V, Vg) A celebration of Valrhona chocolate with mango, passionfruit and coconut
–
(V) “Art School S’mores”
Salted caramel, dark chocolate crémeux, Italian meringue & vanilla ice cream
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, white chocolate and basil torte
Optional Coffee and petit fours (£9 per person supplement)
£95 per person
Paul Askew
PESCATARIAN EXCELLENCE
AVAILABLE TUESDAY TO SATURDAY
12.00 NOON TO 2.15PM AND 5PM TO 9.15PM
ON ARRIVAL
A glass of Charles Heidsieck Champagne with a selection of Chef’s snacks
Amuse bouche served with Art School breads, dulse & Lancashire raw milk butter
TO START
Pan-seared Loch Fyne scallop served in the half shell, Jerusalem artichoke puree & crisp, apple & raisin dressing and Café de Paris butter
–
Fillet of line caught- Liverpool Bay seabass served with heritage tomato espelette prawn & rocket ‘‘Vierge’’
–
(V, Vg) A summer salad of vegetables to include:
Golden and candy beetroot, heirloom tomatoes, baby carrots, red peppers & olives à la Grecque
MAIN
Pan fried fillet of crusted Peterhead hake with blanquette of butter bean, cockles, summer vegetables and a rich Noilly Prat lemon & chive cream
–
Fresh market fish of the day
–
(V, Vg) “Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, baked tomatoes and duxelles mushrooms tapenade, red pepper puree and tempura petals
CHEESE
Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey & Eccles cake
(Supplement £19.50 for 5)
DESSERT
(V, Vg) A celebration of Valrhona chocolate with mango, passionfruit and coconut
–
(V) A summer posset of yuzu, fresh raspberries and pistachio rocks & sponge, chocolate soil & raspberry gel
–
(V) “Art School S’mores”
Salted caramel, dark chocolate crémeux, Italian meringue & vanilla ice cream
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, white chocolate and basil torte
Optional Coffee and petit fours (£9 per person supplement)
£95 per person
Paul Askew
VEGETARIAN/VEGAN MENU EXCELLENCE
AVAILABLE TUESDAY TO SATURDAY
12.00 NOON TO 2.15PM AND 5PM TO 9.15PM
ON ARRIVAL
A glass of Charles Heidsieck Champagne with a selection of Chef’s snacks
Amuse bouche with Art School breads, Castorani olive oil and 8-year-old balsamic
TO START
(V, Vg) A summer salad of heritage tomatoes & English strawberries with black olive tuile and fennel & tomato elixir
–
(V, Vg) A la Grecque of vegetables to include:
Golden and candy beetroot, heirloom tomatoes, baby carrots, red peppers & olives
MAIN
(V, Vg) “Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, baked tomatoes and duxelles mushrooms tapenade, red pepper puree and tempura petals
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
CHEESE
Optional Vegetarian cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey
(Supplement £19.50 for 5)
DESSERT
(V, Vg) A celebration of Valrhona chocolate with mango, passionfruit and coconut
–
(V) A summer posset of yuzu, fresh raspberries and pistachio rocks & sponge, chocolate soil & raspberry gel
–
(V) “Art School S’mores”
Salted caramel, dark chocolate crémeux, Italian meringue & vanilla ice cream
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, white chocolate and basil torte
Optional Coffee and petit fours (£9 per person supplement)
£95 per person
Paul Askew