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
Slow-cooked miso-glazed Red Poll ox tongue with charred baby potatoes,
fresh horseradish, sour cream and chives
–
Loin of Peterhead cod with tiger prawns, compressed cucumbers,
samphire, capers and tomato beurre blanc
–
(V) Twice-baked soufflé of Stichelton blue cheese with baby leaf spinach
and wild garlic, leek & Dijon sauce
–
(V, Vg) Trio of marinated Hooton beetroot carpaccio: pickled golden saffron,
blackberry & candy, with plant-based soft cheese, spring leaves, edamame beans and frisseline
MAIN
Confit leg of salt aged duck with orange pureé, spring vegetables,
braised turnip and a port wine & blackberry jus
–
Hay-roast rump and confit shoulder of Cumbrian Herdwick lamb with crushed Jersey Royal potatoes,
spring greens, lamb-fat carrot, aubergine puree, herb-scented citrus feta and natural jus
£4.00 supplement
–
Pan fried fillet of crusted Peterhead hake with “Champ” potatoes.
Monks beard, and a vermouth & cockle sauce
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts,
pomegranate dressing, vadouvan sauce and spring leaves
DESSERT
A trio of Art School signature desserts
Three courses £55.00
Paul Askew