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 2026
AVAILABLE EVERY TUESDAY – SATURDAY Noon-2.15pm and 5.00-9:15pm
ON ARRIVAL
A glass of Charles Heidsieck champagne with a Chef’s snack
Amuse bouche served with Art School breads and
dulse & Cheshire cultured butters
TO START
Slow roast Cumbrian pork belly and cheeks with morcilla, apple, kumquat & a sauce piquante
–
Carpaccio of cured Peterhead monkfish, almonds, yogurt, grapefruit & ajo blanco dressing
–
Pan seared Loch Fyne king scallop with “Vadouvan” spiced cauliflower purée,
golden raisin and Granny Smith apple dressing, keta caviar and crispy cauliflower mushroom
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice,
crisp-fried spiced onion beignet and caramelised shallot purée
MAIN
Fillet of Cumbrian beef with ox tongue & cheek, cognac sauce, Hen of the wood mushroom,
caramelised shallot puree and summer cabbage
–
Assiette of Saltmarsh Lamb to include:
confit shoulder, pan-roast loin, hay-roast rump,
with ratatouille, pearl barley, dandelion salad and natural jus
–
Fresh market fish of the day
–
(V, Vg) Rack of locally-grown green and white asparagus, Jersey Royal potato, wasabi mayo,
pea purée, cherry tomato and black olive gremolata
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,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone and basil
–
(V) Gateaux of Valhrona “Caraibe” single estate chocolate, salted caramel & malted mousse with milk sorbet
–
(V) Crown of passionfruit with textures of mango, lime & coconut
Optional Coffee and petit fours (£9 per person supplement)
£105 per person
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 Chef’s snack
Amuse bouche served with Art School breads and
dulse & Cheshire cultured butters
TO START
Pan seared Loch Fyne king scallop with cauliflower mushroom, “Vadouvan” spiced cauliflower purée,
golden raisin and Granny Smith apple dressing and keta caviar
–
Loin of Peterhead Hake with red prawns, new season peas and feves, a velouté of capers with parsley & chive oil
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice,
crisp-fried spiced onion beignet and caramelised shallot purée
MAIN
Marinated fillet of Red sea bream with ragout of summer courgettes,
black olives & Southport potted shrimp in a fennel ‘pastis’ & tomato sauce
–
Fresh market fish of the day
–
(V, Vg) Rack of locally-grown green and white asparagus, Jersey Royal potato, wasabi mayo,
pea purée, cherry tomato and black olive gremolata
CHEESE
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey & Eccles cake
(Supplement £19.50 for 5 cheeses)
DESSERT
(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
–
(V) Gateaux of Valhrona “Caraibe” single estate chocolate, salted caramel & malted mousse with milk sorbet
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone and basil
Optional Coffee & petit fours (£9 per person supplement)
£105 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 Chef’s snack
Amuse bouche with Art School breads,
Castorani olive oil and 8-year-old balsamic
TO START
(V, Vg) A summer salad of à la Grecque vegetables to include:
Golden and candy beetroot, baby carrots, Globe artichoke, fennel, enoki & pickled shimeji mushrooms
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice,
crisp-fried spiced onion beignet and caramelised shallot purée
MAIN
(V, Vg) Rack of locally-grown green and white asparagus, Jersey Royal potato, wasabi mayo,
pea purée, cherry tomato and black olive gremolata
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with puffed rice,
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 per person for 5 cheeses)
DESSERT
(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
–
(V) Gateaux of Valhrona “Caraibe” single estate chocolate, salted caramel & malted mousse with milk sorbet
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone and basil
Optional Coffee and petit fours (£9 per person supplement)
£105 per person