Prix Fixe

PRIX FIXE

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 Prosecco with Gordal olives

AMUSE BOUCHE

Served with Art School breads and kombu & oak-smoked raw milk butter

TO START

Roast breast of salt-aged Cumbrian duck with pistachio sesame crumb, new season Tomlinson Forced rhubarb & duck sauce

Slow-cooked miso-glazed Red Poll ox tongue with charred baby potatoes, fresh horseradish, dill, sour cream and chives

(V) Twice-baked soufflé of Hooton wild garlic, baby leaf spinach, Stichleton blue cheese, Ormskirk leek and Dijon sauce

(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy carnaroli rice, crisp-fried spiced onion beignet and caramelised shallots

MAIN

Hay-roast rump of Cumbrian Herdwick lamb with crushed Jersey Royal potatoes with spring greens, confit shoulder, baby golden beetroot, herb-scented Yorkshire feta & natural jus

(£4.50 supplement)

Stuffed roast breast of corn-fed guinea fowl, potato & celeriac gratin, wild mushroom, baby leek, tarragon, green grape & verjus sauce

Roast North Sea black cod loin in miso with crab stock braised rice, edamame beans, charred spring onion and red chicory

(V, Vg) Portobello mushroom stuffed with butternut squash, cordyceps, spinach, Hen-of-the-Woods mushroom, pickled walnut puree, charred carrots and pine nut dressing

DESSERT

A trio of Art School signature desserts

£48 per person

Price changes will affect bookings for the Prix Fixe Menu from 1st April 2024 onwards.

Paul Askew

Menu