Available in our Art School Cellars Bar, our Light Bites menu encompasses some of our very favourites. Journey under the hustle and bustle of our restaurant, and enjoy a wide selection of dishes depending on your appetite. From Small Plates to a Sharing Charcuterie Platter, relax and revel in delicious food and drink.
These menus are samples as the dishes change on a weekly basis according to market availability
AVAILABLE WEDNESDAY – SATURDAY,
17:00 – 19:00
The Cellars Bar
Snacks & Small Plates
(V, Vg) Gordal olives
£4.50
–
(V) Fresh Art School breads with Cheshire cultured & dulse seaweed butter
£5.50
–
A plate of smoked anchovies & confit tomatoes
£6.00
Chef’s favourite: Sauté of “Morcilla” and Red Poll ox tongue with charred baby potatoes, fresh horseradish, a sour cream, chive & shallot dressing with natural jus
£13.50
Light Bites & Salads
(V, Vg) A summer salad of vegetables to include: Golden and candy beetroot, heirloom tomatoes, baby carrots, red peppers & olives à la Grecque
£11.95
–
(V, Vg) Risotto of Peter Jones Hooton beetroot with purple, candied and pickled golden beetroot carpaccio, tapioca crisp, summer leaves and chive oil
£12.50
–
Terrine of pressed Cheshire rabbit with tarragon & wholegrain mustard dressing
£15.00
–
Fillet of line caught- Liverpool Bay seabass served with heritage tomato espelette prawn & rocket ‘‘Vierge’’
£17.50
–
Pan-seared Loch Fyne scallop served in the half shell Jerusalem artichoke puree & crisp, apple & raisin dressing and Café de Paris butter
£17.50
‟Artisan Cheese & Charcuterie Board’’
‘Guests are politely advised to allow up to 15 minutes preparation time’
Freshly prepared sharing platter Chef’s selection of British artisan cheeses & charcuterie with Art School breads, Lancashire raw milk butter, dipping oil & aged balsamic
£23.00
Mains
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts, pomegranate dressing, vadouvan sauce an summer leaves
£13.50
–
Pan fried fillet of smoked anchovy & parsley crusted Peterhead hake with “Champ” potatoes, Monks beard, and a vermouth & cockle sauce
£19.50
–
Hay-roast rump and confit shoulder of Cumbrian Herdwick lamb with crushed Jersey Royal potatoes, summer greens, lamb-fat carrot, aubergine purée, herb-scented citrus feta and natural jus
£26.00
Sides
(V) Jersey Royals potatoes with chive & horseradish crème fraiche & cauliflower
£5.50
Dessert
Trio of Art School signature desserts
£13.50
–
(V) “Art School S’mores”
Salted caramel, dark chocolate crémeux, Italian meringue & vanilla ice cream
£14.50
Our Light Bites menu is served:
Wednesday to Saturday
5pm to 7pm
Paul Askew