The_Art_School_Christmas_Brochure_v06

FESTIVE SEASON
2017

THE ART SCHOOL
Good tidings to you all this festive season.
I do hope you and your loved ones will be able to join us this year to
enjoy our festive fayre. It is my pleasure to present our menus for the
season. They have been developed using the very best seasonal and
local ingredients. Each menu can be perfectly paired with hand-selected
wine flights chosen by our award-winning Sommelier team, to ensure
there’s plenty of cheer.
Deck the halls with boughs of holly,
Fa la la la la, la la la la.
Tis the season to be jolly,
Fa la la la la, la la la la.
This will be our fourth Christmas at The Art School Restaurant. This year
has been memorable for us, we were delighted to be awarded The
Taste of England Award at the Visit England Excellence Awards and
to be included in The Sunday Times top 100 Restaurants for 2017.
Our young chefs have once again excelled in culinary competitions with
two finalists in the North West Young Chef of the Year Competition
- Daniela Tucci will again appear in the national final in London this
Winter. Our Sommelier team were also award winners with our Head
Sommelier, Jitka Auermüllerová, awarded the runner up prize in the UK
Ruinart Challenge 2017.
This Christmas will be the first for our new Champagne and wine bar,
The Art School Cellars, the perfect place to enjoy pre and post meal
drinks in sumptuous surroundings. It will also be the first for our new
private dining room, The Moriarty Room, named in memory of my late
mother. The room offers intimate surroundings for larger groups of up
to 24, complete with its own bar and dedicated kitchen.
These are exiting times for food culture for the city region and I’m sure
with the world class events we have planned over the coming years, our
culinary scene will go from strength to strength. With our new openings
it’s a busy and exciting time for us too - I even hope to have my debut
book out in time for Christmas.
This period, I wish health, wealth and happiness for you and your family,
and look forward to welcoming you to the restaurant soon.
Very Best Wishes
Paul Askew
Chef Patron
CHRISTMAS 2017

THE ART SCHOOL
THE ART SCHOOL
FESTIVE PRIX FIXE
Available 12 to 2.15pm and 5 to 6.15pm
Please politely be reminded that early evening tables booked for our pre-theatre
menus need to be vacated by 7:30pm unless by prior arrangement
On the first day of Christmas
my true love gave to me;
A Partridge in a Pear Tree...
TO START
Lakeland venison carpaccio with
Parmesan snow, Lilliput capers,
pickled shallots and Winter leaves
-
Breast of red leg partridge
with braised pearl barley,
roast parsnip pureé with
pear & rosemary jus
-
Natural smoked haddock baked
in a crust of brown shrimp,
parsley & thyme served with
whole grain mustard sauce,
wilted leeks & keta
-
(V) Twice baked soufflé of wild
mushrooms and chestnuts,
with thyme and spinach
in a cider & parsley sauce
MAIN
Roast breast of Rhug Estate
pheasant with confit leg pie
with trompettes, cavolo nero,
Pommes Anna, butternut squash
pureé and quince jelly
-
Pan-roast fillet of Peterhead hake
with haricot beans, Southport
smoked pork, buttered Savoy
cabbage & Menai mussel sauce
Calum Edge’s Pave rump of
dry-aged beef with roast celeriac
& swede fondant, braised
ox-cheek & natural jus
(£4.50 supplement)
-
(V) Roast celery hearts with
Curthwaite goats curd,
pomegranate molasses,
herb bulgur wheat, chick peas
& sesame wilted Swiss chard
DESSERT
Dessert plate for sharing
A Selection of festive winter
desserts and puddings to share:
maple & walnut Macaron, mini
Viennese mince pie, white
chocolate & mandarin torte,
cherry and almond slice, mint
& chocolate meringue
*
£27.00
Two Courses
*
£34.00
Three Courses
CHRISTMAS 2017
CHRISTMAS 2017

THE ART SCHOOL
FESTIVE MENU EXCELLENCE
Available 12 to 2.15pm and 6.15 to 9.15pm
ON ARRIVAL
A glass of Charles Heidsieck
Champagne with a selection
of seasonal canapés
TO START
Breast of Northop wood pigeon
with pan-fried foie gras, preserved
Frodsham Victoria plums, praline,
hazelnut crumb & port wine jus
-
Seared king scallop with butchers
wife black pudding, Granny Smith
apple, golden raisin pureé &
Romanesco cous cous
-
Pan roast turbot with cucumber
& Filey crab sauce on a bed
of vineyard farm potatoes with
thyme & olive oil
-
(V) Colston basset organic stilton
& candied walnut brioche toast
with fennel & chicory jam, pickled
carrot & radish salad
MAIN
Mr Ward’s loin of “Red Deer”
venison, with girolles & black
truffle, cavolo nero, parsnip pureé,
pink peppercorn & damson jus
-
Fresh market fish of the day
-
Roast breast of goose with roast
red onion puree, spiced pear,
Hasselback potatoes, Brussels
sprouts, Southport smoked pork
with maple & pecan nuts
(V) Pithivier of Savoy cabbage,
pistachio, wild mushrooms and
butternut squash served with
balsamic roast beetroot & winter
truffle cream
CHEESE
(optional) Choose 5 British
cheeses from the trolley,
served with quince, truffle-scented
“Two Liverpool Cathedrals honey”
and seasonal fruit
(Supplement £15.00 for 5)
DESSERT
Classic pavlova of winter berries
in kirsch with Turkish delight ice
cream & white chocolate soil
-
Dark chocolate torte with praline
crunch, mango gel, caramel
popcorn and passionfruit foam
-
Caramelised Cox’s orange pippin
apple and cinnamon shortbread
with salted caramel ice cream
-
Sicicilian orange & lemon tart
with Italian meringue, candied
peel, raspberry sorbet and
sesame crunch
Coffee and petit fours (optional £9
per person supplement)
*
£75 per person
for aperitif, canapés and
three courses
CHRISTMAS 2017

THE ART SCHOOL
FESTIVE TASTING MENU
BESPOKE CHRISTMAS PRESENTS
For that special someone this Christmas,
we’re delighted to offer a range of
exclusive Art School gifts. For the wine
Connoisseur, The Art School wooden wine
box comes complete with a selection of
stainless steel tools - including a bottle
collar, stopper, pourer, thermometer and
the most important, a corkscrew! For those
keen to try their hand in the kitchen, we
have The Art School apron, or, you could
simply relax and let us take care of that
special someone with The Art School Gift
voucher. We also have a selection of fine
Champagnes and exclusive wines for that
extra special surprise.
Available 12 to 2.15pm and 6.15 to 9.15pm
We offer Vegetarian, Pescatarian and Vegan Menus to cater
for all of our guests requirements
A glass of Charles Heidsieck Champagne
with selection of seasonal canapés
-
Amuse Bouche
-
Pan roasted turbot with cucumber & Filey crab
sauce on a bed of vineyard farm potatoes with
thyme & olive oil
-
Seared King scallop with Butchers Wife black
pudding, Granny Smith apple, golden raisin
pureé & Romanesco cous cous
-
Breast of red leg partridge with braised pearl barley,
roast parsnip pureé with pear & rosemary jus
-
Mr Ward’s Loin of “Red Deer” venison, with girolles
& black truffle, cavolo nero, parsnip pureé,
pink peppercorn & damson jus
-
(optional) Choose 5 British cheeses from the trolley,
served with quince, truffle-scented,
“Two Liverpool Cathedrals honey”, and seasonal
fruit (Supplement £15.00 for 5)
-
Pre Dessert
-
Caramelised Cox’s orange pippin apple, cinnamon
shortbread and salted caramel ice cream
-
Coffee and petit fours
(optional £9 per person supplement)
*
£95 per person
Optional Wine Flight £55
per person
visit our online shop www.theartschoolrestaurant.co.uk
CHRISTMAS 2017

THE ART SCHOOL
THE ART SCHOOL
CHRISTMAS EVE MENU
Available 12.30pm to 2.30pm - Pre-paid reservations required
We offer Vegetarian, Pescatarian and Vegan Menus to cater
for all of our guests requirements
CELLARS
Welcome to our bespoke Champagne and wine cellar.
Chef Paul Askew and his team want to share with you
their hand picked selection of premium Champagnes,
fine wines, British cheeses and artisan charcuterie.
All of which can be enjoyed in an environment of
comfort and relaxation.
Join us in our Sommelier led tutored tasting room.
Ideal for groups and small parties to taste
exceptional wines from around the world paired
with the finest charcuterie and small plates.
We wish to encourage the culture of
‘gastronomic grazing’ in the wonderful city of Liverpool.
ON ARRIVAL
Glass of Charles Hiedsieck Róse
NV wine with citrus-marinated
olives and lomo, palcheta &
salchichon
TO START
Breast of Northop wood
pigeon with pan-fried foie gras,
preserved Frodsham Victoria
plums, praline, hazelnut crumb
& port wine jus
-
Seared king scallop with swede
puree, morcilla, Sauternes
dressing, Granny Smith apple,
crispy kale & allium sprouts
-
Natural smoked haddock baked
in a crust of brown shrimp,
parsley & thyme served with
whole grain mustard sauce,
wilted leeks & keta
-
(V) Twice baked soufflé of wild
mushrooms and chestnuts, with
thyme and spinach in a cider &
parsley sauce
INTERMIDIATE
Pan roast turbot with cucumber
& Filey crab sauce on a bed of
vineyard farm potatoes with
thyme & olive oil
MAIN
Mr Ward’s loin of “Red Deer”
venison, with girolles & black
truffle, cavolo nero, parsnip
pureé, pink peppercorn &
damson jus
-
Roast breast of Rhug Estate
pheasant with confit leg pie with
trompettes, cavolo nero, Pommes
Anna, butternut squash pureé
and quince jelly
-
Fresh market fish of the day
-
(V) Pithivier of Savoy cabbage,
pistachio, wild mushrooms and
butternut squash served with
balsamic roast beetroot & winter
truffle cream
DESSERT
Trio of signature Art School
desserts or cheese from our
British selection served with
quince, truffle-scented “Two
Liverpool Cathedrals honey”
and seasonal fruit
*
£69 per person
inc. Champagne & Charcuterie
THE ART SCHOOL
CHRISTMAS 2017

THE ART SCHOOL
NEW YEAR’S EVE CELEBRATION MENU
Available 8pm to 11.30pm - Pre-paid reservations required
We offer Vegetarian, Pescatarian and Vegan Menus to cater
for all of our guests requirements
THE
MORIARTY ROOM
PRIVATE DINING ROOM
Opening in the Winter of 2017 is the eagerly
awaited Moriarty Room. A twenty-four
seated private dining room, served by its
own kitchen and bar; the latest edition to
The Art School family. Capturing all of the
style of the main restaurant in a private
room The Moriarty Room is ideal for small
functions and corporate groups.
ON ARRIVAL
Glass of Charles Heidsieck
Champagne NV with a selection
of Chef’s seasonal canapes
AMUSE BOUCHE
Pan seared King scallop with
golden raisin pureé and veal jus
TO START
A game terrine of venison,
pheasant and partridge with
English herbs wrapped in
Southport smoked pork served
with pickled mushrooms and
Cumberland sauce
-
Pan roasted fillet of halibut with
Filey crab, cucumber pearls,
mousseline potatoes & wild
mushroom beurre blanc
-
Haggis & chicken forcemeat with
seared foie gras, Mirabelle plum
pureé and toasted hazelnut crumb
-
(V) Warm salad of honey-glazed
roasted fig, Hooton watercress,
Tymsboro goat’s cheese, tapenade
croutes, red onion, toasted
walnuts and linseeds
MAIN
Sirloin of salt-aged, organic Rhug
Estate Angus beef with braised
pearl barley, slow-cooked oxcheek,
charred leeks, sweet potato
puree and natural jus
Roast native lobster with a lemon
& parsley risotto, bisque and lime
& mango and red chicory salad
-
(V) Pithivier of Savoy cabbage,
pistachio, wild mushrooms and
butternut squash served with
balsamic roast beetroot & winter
truffle cream
CHEESE
Chef’s British cheese selection
of Tunworth, Dorstone, Colston
Bassett and Mrs Appleby’s
Cheshire. Served with quince,
truffle-scented, “Two Liverpool
Cathedrals honey”, and fresh fruit
PRE DESSERT
DESSERT
Assiette of Art School celebration
desserts to bring in the New Year
*
£125 per person
Optional wine flight available -
£55.00 or £95.00
Includes: menu, Champagne on
arrival and Champagne toast at
midnight with the piper to pipe
us down to The Art School Cellars
until 2am
CHRISTMAS 2017

Chef Patron
Paul Askew -
Debut Book.
This year will see the
launch of Chef’s eagerly
awaited debut book.
Charting his early career
and influencers, the book
is produced in conjunction
with international
award-winning publishers,
Relish Publications.
The book includes
recipes for each of the
seasons, including Paul’s
renowned Summer
Memories of Marjorie
dish, that scored the
perfect 10 on BBC’s Great
British Menu. Stunning
photography captures the
dishes and Paul’s food
heroes - trusted growers,
producers and suppliers
who deliver the very best
seasonal ingredients to the
restaurant each day.
Now bring us some
figgy pudding;
Now bring us some
figgy pudding;
Now bring us some
figgy pudding and
a cup of good cheer.
The book will be available
to purchase through the
restaurant and via our
on-line store.

1 Sugnall Street, Liverpool, L7 7EB
Reservations: 0151 230 8600
eat@theartschoolrestaurant.co.uk
www.theartschoolrestaurant.co.uk