The tasting menu, our flagship gastronomic voyage.
With optional paired wine flight courtesy of our sommelier team, this eight course offering aims to broaden the perspective one may have of food – without being too serious in good company.
TASTING MENU
AVAILABLE TUESDAY – FRIDAY, 12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snacks
AMUSE BOUCHE
served with Art School bread and dulse & Cheshire cultured butters
–
(V, Vg) A summer salad of vegetables to include:
Golden and candy beetroot, heirloom tomatoes, baby carrots, red peppers & olives à la Grecque
–
Pan-seared Loch Fyne scallop served in the half shell, Jerusalem artichoke puree & crisp, apple & raisin dressing and Café de Paris butter
–
Fillet of line caught- Liverpool Bay seabass served with heritage tomato espelette prawn & rocket ‘‘Vierge’’
–
Assiette of Cumbrian fellbred lamb: pan roast crusted loin, confit shoulder with persillade and spiced leg served with orange & dandelion salad,
summer cabbage, smoked aubergine purée, Pearl barley & herb risotto with harissa jus
–
Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade pear & red onion chutney
(Supplement £19.50 for 5)
–
Pre Dessert
–
(V) “Art School S’mores”
Salted caramel, dark chocolate crémeux, Italian meringue & vanilla ice cream
Optional Coffee and petit fours (£9 per person supplement)
£ 125 per person
Optional Wine Flight £75 per person
Paul Askew
PESCATARIAN TASTING MENU
AVAILABLE TUESDAY – FRIDAY,
12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks
–
Amuse bouche served with Art School breads, dulse & Lancashire raw milk butter
–
(V, Vg) A summer salad of vegetables to include:
Golden and candy beetroot, heirloom tomatoes, baby carrots, red peppers & olives à la Grecque
–
Pan-seared Loch Fyne scallop served in the half shell, Jerusalem artichoke puree & crisp, apple & raisin dressing and Café de Paris butter
–
Fillet of line caught- Liverpool Bay seabass served with heritage tomato espelette prawn & rocket ‘‘Vierge’’
–
Market fish of the day
–
Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey & Eccles cake
(Supplement £19.50 for 5)
–
Pre Dessert
–
(V) “Art School S’mores”
Salted caramel, dark chocolate crémeux, Italian meringue & vanilla ice cream
Optional Coffee and petit fours (£9 per person supplement)
£125 per person
Optional Wine Flight £75 per person
Paul Askew
VEGETARIAN TASTING MENU
AVAILABLE TUESDAY – FRIDAY,
12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snack
AMUSE BOUCHE
served with Art School bread and dulse & Lancashire raw milk butters
–
(V, Vg) A la Grecque of vegetables to include:
Golden and candy beetroot, heirloom tomatoes, baby carrots, red peppers & olives
–
(V, Vg) A summer salad of heritage tomatoes & English strawberries with black olive tuile and fennel & tomato elixir
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
–
(V, Vg) “Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, baked tomatoes and duxelles mushrooms tapenade, red pepper puree and tempura petals
–
Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade pear & red onion chutney
(Supplement £19.50 for 5)
–
Pre Dessert
–
(V) “Art School S’mores”
Salted caramel, dark chocolate crémeux, Italian meringue & vanilla ice cream
£ 125 per person
Optional Wine Flight £75 per person
Paul Askew
VEGAN TASTING MENU
AVAILABLE TUESDAY – FRIDAY,
12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snack
AMUSE BOUCHE
served with Art School bread
–
(V, Vg) A la Grecque of vegetables to include:
Golden and candy beetroot, heirloom tomatoes, baby carrots, red peppers & olives
–
(V, Vg) A summer salad of heritage tomatoes & English strawberries with black olive tuile and fennel & tomato elixir
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
–
(V, Vg) “Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, baked tomatoes and duxelles mushrooms tapenade, red pepper puree and tempura petals
–
Pre Dessert
–
(V, Vg) A celebration of Valrhona chocolate with mango, passionfruit and coconut
Optional Coffee and petit fours (£9 per person supplement)
£ 125 per person
Optional Wine Flight £75 per person
Paul Askew