The Early and Late Supper - 14th March

 
3 courses | £35.00 Monday - Friday (6pm - 7pm and 9.30pm - 10.30pm)
 
Starter
Late winter beetroot salad, green vegetable vinaigrette.
English broth of curly kale, sweet onion, artichoke, lemon and raw cream.
Venison ragu, fresh hand cut macaroni, Parmesan, olive oil.
 
Main
Slow cooked shoulder of Welsh lamb, gratin Dauphinois potatoes, spiced spinach.
Cod fillet, warm salad of octopus, Marinda tomatoes and chick peas.
Gnocchi, late winter greens, chestnut mushrooms, Parmesan.
 
Dessert
Warm caramelised apple, banana ice cream, Breton shortbread biscuit.
Today’s cheese – Morbier.
Coffee, cannelé and chocolates.