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
(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
Black Angus beef fillet mignon with soy and wasabi dressing, sweet red onions,
wild rocket, Wirral watercress & sautéed crisp potatoes
–
Fillet of Loch Etive trout with keta caviar,
buttered spinach, courgette and langoustine bisque
–
‘Soufflé Suissesse’
Twice baked cheese soufflé with Gruyere & Mrs Kirkham’s Lancashire in a rich creamy Dijon sauce
–
(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
MAIN
Confit leg of salt aged duck with orange purée, pea a la francaise,
braised turnip and a port wine & blackberry jus
–
Hay-roast rump and harissa marinated shoulder of Cumbrian Herdwick lamb with ‘Tabouleh’ cracked wheat,
summer greens, lamb-fat carrot, aubergine purée, herb-scented citrus feta and natural jus
(£4.50 supplement)
Marinated fillet of Red sea bream with butter beans, ragout of summer courgettes,
black olives & red prawns in a fennel ‘pastis’ & tomato sauce
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with puffed rice,
toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
DESSERT
A trio of Art School signature desserts
Three courses £45.00