AVAILABLE THURSDAY – SATURDAY FOR LUNCH,
12.00-14:00PM and SUNDAY, 12.00 – 17.00PM

Our Guests are politely reminded that tables booked for our Prix Fixe menus have a two hour seating time allocation unless by prior arrangement.

 

Amuse Bouche served with Art School breads &
Wirral single herd raw milk butter

TO START
Beignet of duck leg confit with red miso and honey dressing,
summer greens and leaves
–
Chef Askew’s Singapore prawn & Morecombe Bay crab salad with
mango salsa & Asian greens
–
(V,Vg) Marinated carpaccio of local beetroot
with blackberries, toasted almonds and curd cheese

MAIN
Hay-roast rump of Cumbrian Herdwick lamb with Middle Eastern spices,
confit of carrot, cabbage and bulger wheat parcel, pine nuts & Wirral ricotta cheese
–
Loin of Peterhead Hake with Brandade, late Summer vegetables,
smoked anchovy crumb & Langoustine jus
–
(V,Vg) A baked gateau of summer vegetables and feta with vine tomato and sauce vierge

DESSERT
Assiette of classic Art School desserts to include:
lemon & lime deuce with meringue;
coffee & chocolate choux bun;
raspberry & pistachio cake

Three Courses £34.00
Optional Coffee and petit fours (£9 per person supplement)

Paul Askew

All menu items are available according to seasonality & market availability and may change without prior notice.
If you have food allergies or dietary requirements, please notify us prior to ordering