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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Pan roast fillet of Loch Etive trout with compressed cucumbers, courgette and sorrel sauce
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‘Soufflé Suissesse’
Twice baked cheese soufflé with Gruyere & Mrs Kirkham’s Lancashire in a rich creamy Dijon sauce.
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(V, Vg) A summer salad of à la Grecque vegetables to include:
Golden and candy beetroot, heirloom tomatoes, baby carrots, Globe artichoke, baby fennel & red pepper purée
MAIN
Breast of free range chicken with pressed leg terrine of truffle & tarragon served with Jersey royal potato, baby leek blanquette of Paris brown mushrooms & pearl onions, sweetcorn purée
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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 blanquette of butter bean, cockles, summer vegetables and a rich Noilly Prat lemon & chive cream
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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