Description
A limited edition, collection only, experience designed to be enjoyed at home given the ongoing restrictions.
With almost all of the prep work done, some elements just needs finishing in the oven ?ready to present – and those instructions are included!
Pescatarian New Year’s Eve Menu
Chef Askew and the Team of The Art School
wish our guests a happy, healthy and wealthy 2021
AMUSE BOUCHE
Native lobster cocktail with lime & mango salsa and lobster bisque
Served with Art School breads & Wirral single herd raw milk butter
TO START
Twice baked souffl? of natural smoked haddock ?Suissesse?
with a sauce of creamed leeks & keta caviar
MAIN
Baked fillet of Peterhead halibut with Morecambe Bay crab & parsley crust, pommes violette, chanterelles, cavolo nero & romanesco in a herb butter, cauliflower puree and a green grape & Dijon verjus cream sauce
DESSERT
Sicilian lemon tart with sesame sable, blackberry foam and Italian meringue
?80.00
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.
