The Art School Liverpool Restaurant Menu Menu Excellence To Start Breast of Northop Wood Pigeonwith pan-fried foie gras, candied fig, roast hazelnuts and natural jus Seared King Scallopwith swede puree, morcilla, Sauternes dressing, Granny Smith apple, crispy kale & Allium sprouts Cornish Red Mulletwith lemon, parsley & brown shrimp risotto, squid ink sauce & Chanterelles