A escola de arte está se preparando para o Dia dos Namorados com Paul Askew e sua equipe criando dois menus para a ocasião comemorativa. Mundo enquanto facilitamos o mês de janeiro. A energia gastronômica e a criatividade da cidade. O menu Prix Fixe é um serviço de quatro pratos no início da noite e o menu de celebração possui 6 cursos e um vôo de vinho opcional para um nível extra de imersão.
Their Prix Fixe and Celebration Menu feature some of the finest ingredients sourced from across the region to create an array of stunning dishes at Sugnall Street.
Paul says: “Valentine’s Day is always a big moment in the hospitality world as we ease away from January. We are opening The Art School specially as we’re usually closed on a Monday. It feels like a momentous day for the industry as a whole because last year’s Valentine’s Day didn’t happen in restaurants so we are excited to welcome people back here as they indulge themselves in the moment.”
For anyone looking for an extra special way to celebrate Valentine’s Day, there are two dining experiences to savour in the beautiful restaurant which continues to drive the city’s gastronomic energy and creativity forward. The Prix Fixe menu is an early evening 4-course service and the Celebration Menu features 6 courses and an optional wine flight for an extra level of immersion.
Paul continues: “We’ve been busy conveying our inspirations from what’s happening at the fields, farms, dairies and artisanal producers who continue to do wonderful things on our doorstep. Everything we do is about using what we have around us, channelling this through the kitchen and onto each guest’s plate. For Valentine’s Day it’s no different – we have created two options for anyone wanting to celebrate their love and we can’t wait to welcome everyone to The Art Escola em 14 de fevereiro TH. ”
As reservas agora estão abertas para os dois menus. Vinho com azeitonas e charcuterie
Valentine’s Day Celebration Prix Fixe Menu
Available for reservations seating between 4.30 – 5.30pm
ON ARRIVAL
- Glass of Henners Rosé NV English sparkling wine with olives & charcuterie
Amuse Bouche
- Servido com pães de arte e manteiga de leite cru de rebanho reto
TO START
- Baked fillet of lemon sole with crab & langoustine mousse, cauliflower crumb & puree and bisque
- Roast breast of salt-aged Cumbrian duck with fresh mint, pomegranate, pistachio and a natural jus
- (v) Soufflé assado duas vezes do queijo Lancashire de Kirkham, com espinafre, salsa e times e um molho de argaminho inteiro || and Tiger prawn dumplings
MAIN
- Miso marinated loin of black cod with pak choi, braised wild rice and Tiger prawn dumplings
- Calum Edge’s pave rump of Bunbury Red Poll beef with charred onion, ox-cheek, celeriac & black truffle puree, curly kale, salt-baked swede and natural jus
- (V, Vg) Portobello mushroom stuffed with butternut squash duxelle, caramelised shallot puree, charred leeks and roast Amêndoas
CHEET
- Três queijos de nossa seleção britânica:- Baron Bigod, o queijo de cabra e o orgânico Colston Bassett Stilton, servido com o quince, o centro de trufas e a pêlo local e a pêra local 3 de artesanato e a pêlo de renda e a pêlo homenor e a pêlo de renda e a pêlo-pavor e a pêlo homenor e a pêlo de renda e a pêlo-pavor e a pêlo e a cebola do reto e a pêlo. sobremesas
DESSERT
- Trio of signature Art School Valentine’s desserts
£ 60,00 por pessoa para aperitivos e 4 cursos
Dia dos Namorados - menu de comemoração
Disponível para assentos de reservas entre 19.30 - 21.00 de cocheiro de 340 e 21 de vidro de um cantelamento de um cantelamento de um cantelamento de um cantelamento de um cantelamento de um cocheiro do que o shrets, com o cantelamento de um cantelamento de um cocheiro, com o que é um doscados com o que é um doschações de que o sinistro de sede do sede do sede do rosas do que o shrets do que o shrets do shrets do que o sinistro de um cano de vidro do shreting do que o sinistro de um cano de vidro do shreting do que é o shrets do shrets. lanches
ON ARRIVAL
- Glass of Charles Heidsieck Rosé NV Champagne with a selection of Chef’s snacks
Amuse Bouche
- Servido com pães de arte e manteiga de leite cru de rebanho de rebanho único
para começar
- Roast breast of salt-aged Cumbrian duck with fresh mint, pomegranate, foie gras, pistachio and a natural jus
- Seared King scallop with morcilla, lomo, cauliflower puree and verjus dressing
- (V) Baked salsify in a parmesan crust with salt-baked golden turnip, purple sprouting broccoli, parsnip purée and a sour cherry dressing
MAIN
- Pan roast Cumbrian salt-aged beef with ox cheek, romanesco, cauliflower puree, butternut Fondant de abóbora, chanterelles e um molho périgueux
- Fillet of Cornish John Dory with curried cauliflower puree, sweet potato, glazed red chicory and an apple, golden raisin & pine nut dressing
- (V, Vg) Portobello mushroom stuffed with butternut squash duxelle, caramelised shallot puree, charred leeks and roast almonds
CHEESE
- Three cheeses from our British selection:- Baron Bigod, Innes Log goat’s cheese and organic Colston Bassett Stilton, served with quince, truffle-scented local honey and homemade pear & red onion chutney
DESSERT
- Assiette of Art School Valentine speciality desserts
- Corações de chocolate e macarons
£ 120 por pessoa para aperitivos, lanches e seis cursos
Optional Wine Flight £45 per person
***
The Art School, 1 Sugnall St, Liverpool L7 7EB
