PRIX FIXE 2025
AVAILABLE TUESDAY – SATURDAY, Noon-2.15pm and 5.00-6.15pm
Our Guests are politely reminded that tables booked for our early evening pre-theatre menus have a two-hour seating time allocation unless by prior arrangement
ON ARRIVAL
A glass of Henners English sparkling wine with Gordal olives
AMUSE BOUCHE
Served with Art School bread and dulse & Cheshire cultured butters
TO START
Sauté of “Morcilla” and Red Poll ox tongue with charred baby potatoes, fresh horseradish, a sour cream, chive & shallot dressing with natural jus
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Fillet of Loch Etive trout with new season asparagus, courgette and sorrel sauce
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(V) Twice-baked soufflé of Stichelton blue cheese with baby leaf spinach and wild garlic, leek & Dijon sauce
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(V, Vg) Trio of marinated Hooton beetroot carpaccio: pickled golden saffron, blackberry & candy, with plant-based soft cheese, summer leaves, edamame beans and frisseline
MAIN
Confit leg of salt aged duck with orange pureé, summer vegetables, braised turnip and a port wine & blackberry jus
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Hay-roast rump and confit shoulder of Cumbrian Herdwick lamb with crushed Jersey Royal potatoes, summer greens, lamb-fat carrot, aubergine puree, herb scented citrus feta and natural jus
£4.00 supplement
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Pan fried fillet of crusted Peterhead hake with “Champ” potatoes. Monks beard, and a vermouth & cockle sauce
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(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
DESSERT
A trio of Art School signature desserts
Three courses £55.00