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
Black Angus onglet 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
–
Twice-baked Art School classic soufflé of natural smoked haddock
& Mrs Kirkham’s mature Lancashire cheese with a vadouvan leek sauce
–
(V, Vg) Salad of salt aged beetroot with blackberry, balsamic, Kalamata olive dressing,
marinated vegan feta cheese and autumn leaves
MAIN
Stuffed breast of cornfed Guinea fowl and baby potatoes with baby leek, sweetcorn purée,
autumn mushrooms & sauce Albuféra
–
Cheshire venison haunch and shoulder, sweet potato fondant, cabbage mix,
roscoff onions and sauce “Grand Veneur”
(£4.50 supplement)
–
Marinated fillet of Gurnard with butter beans, ragout of summer courgettes,
black olives & red prawns in a fennel ‘pastis’ & tomato sauce
–
(V, Vg) Pan-roast tranche of miso-glazed Lion’s Mane mushroom served with beluga lentils,
salt-baked celeriac, charred leeks and red onion purée
DESSERT
A trio of Art School signature desserts
Three courses £49.00