Sunday 24th March 2024

12.30pm arrival for 1.00pm seating

ON ARRIVAL

A glass of Charles Heidsieck Champagne with a selection of Chef’s snacks

AMUSE BOUCHE

Served with Art School breads and

kombu & oak-smoked raw milk butter

TO START

Pan-seared Loch Fyne scallop served in the half shell

on a bed of creamed leeks with Southport potted shrimps and keta caviar

Charles Heidsieck, Blanc de Blancs N.V

MAIN

Roast breast of Creedy Carver salt-aged duck served with spiced orange puree,

pistachio & pomegranate crust and a spring onion parcel

Charles Heidsieck, Rose Reserve N.V

CHEESE

Chef’s trio of British artisan cheeses to include:

Baron Bigod, Stichelton blue and Mrs Bourne’s Cheshire with crostini,

red onion marmalade, truffled honey and warm Eccles cake

Charles Heidsieck, Vintage 2012

DESSERT

Assiette of signature Art School desserts

After lunch drinks and music in the Art School Cellars