PRIX FIXE 2026
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
(Optional) A glass of Henners Brut English sparkling wine with Gordal olives
(£13.00 supplement)
AMUSE BOUCHE
Served with Art School bread and dulse & Cheshire cultured butters
TO START
Slow-cooked miso-glazed Red Poll ox tongue and morcilla with charred baby potatoes, fresh horseradish, sour cream & chives, natural jus
–
Delice of Loch Etive sea trout with sorrel sauce, compressed cucumber, Keta caviar and lovage oil
–
‘Soufflé Suissesse’
Twice baked cheese soufflé with Gruyere & Mrs Kirkham’s Lancashire in a rich creamy Dijon sauce
–
(V,Vg) Confit of Pink Fir Apple potato, roasted and pickled enoki, black truffle & pine nut dressing
MAIN
Stuffed breast of cornfed Guinea fowl with tarragon mousse, Jersey Royal potatoes, parsnip purée, mélange of wild mushroom, baby leeks served with a green grape & verju velouté
–
Hay-roast rump and harissa marinated shoulder of Cumbrian Herdwick lamb with ‘Tabouleh’ cracked wheat, spring greens, lamb-fat carrot, aubergine puree, herb-scented citrus feta and natural jus
(£4.50 supplement)
–
Loin of Peterhead Hake with garlic crumb, pommes mousseline and Southport potted shrimp with a chardonnay & butter dressing
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with puffed rice,
toasted pine nuts, pomegranate dressing, vadouvan sauce and spring leaves
DESSERT
A trio of Art School signature desserts
Three courses £55.00