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
Rillette of local Cheshire rabbit with tarragon & wholegrain mustard dressing
–
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) Risotto of Peter Jones Hooton beetroot with purple, candied and pickled golden beetroot carpaccio, tapioca crisp, summer leaves and chive oil
MAIN
Assiette of Cumbrian fellbred lamb: pan roast crusted loin, confit shoulder with Persillade and spiced leg served with orange & dandelion salad, summer cabbage, smoked aubergine purée, Pearl barley and herb risotto with harissa jus
–
Roast breast of salt aged “Creedy Carver” duck with blood orange purée, Pistachio crumb & miso glazed turnip, maitake mushroom and parcel of confit duck leg & ginger jus
–
Fresh market fish of the day
–
(V, Vg) Rack of green and white asparagus, Jersey Royal potato, wasabi mayo, pea purée, cherry tomato & black olive dressing and summer leaves
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) Stem ginger rice pudding with vanilla sable biscuit, Yorkshire rhubarb compote & crystalised ginger
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 custard Peterhead hake with “Champ” potatoes. Monks beard, and a vermouth & cockle sauce
–
Fresh market fish of the day
–
(V, Vg) Rack of green and white asparagus, Jersey Royal potato, wasabi mayo, pea purée, cherry tomato & black olive dressing and summer leaves
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) Stem ginger rice pudding with vanilla sable biscuit, Yorkshire rhubarb compote & crystallised ginger
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) Risotto of Peter Jones Hooton beetroot with purple, candied and pickled golden beetroot carpaccio, tapioca crisp, summer leaves and chive oil
–
(V, Vg) A summer salad of vegetables to include: Golden and candy beetroot, heirloom tomatoes, baby carrots, red peppers & olives à la Grecque
MAIN
(V, Vg) Rack of green and white asparagus, Jersey Royal potato, wasabi mayo, pea purée, cherry tomato & black olive dressing and summer leaves
–
(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) Stem ginger rice pudding with vanilla sable biscuit, Yorkshire rhubarb compote & crystallised ginger
Optional Coffee and petit fours (£9 per person supplement)
£95 per person
Paul Askew