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
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Slow-cooked miso-glazed Red Poll ox tongue with charred baby potatoes, fresh horseradish, dill, sour cream and chives
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(V) Twice-baked soufflé of Hooton wild garlic, baby leaf spinach, Stichleton blue cheese, Ormskirk leek and Dijon sauce
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(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)
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Stuffed roast breast of corn-fed guinea fowl, potato & celeriac gratin, wild mushroom, baby leek, tarragon, green grape & verjus sauce
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Roast North Sea black cod loin in miso with crab stock braised rice, edamame beans, charred spring onion and red chicory
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(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
£49.50 per person
Paul Askew