The Early and Late Supper - 23rd February

 
3 courses | £35.00 Monday - Friday (6pm - 7pm and 9.30pm - 10.30pm)
 
Starter
Winter broth of curly kale, sweet onion and artichoke, lemon and nutmeg.
Salad of roast quince, Italian leaves and toasted seeds.
Venison ragu, fresh hand cut macaroni, Parmesan, olive oil.
 
Main
Slow cooked shoulder of Welsh lamb, organic spinach, fregula, fresh sheep’s ricotta.
Cod fillet, warm salad of octopus, Marinda tomatoes and chick peas.
Crushed Italian pumpkin, burrata, curly kale, Parmesan.
 
Dessert
Blood oranges and Yorkshire rhubarb, blood orange sorbet, Brittany shortbread biscuit.
Today’s cheese – Morbier.
Coffee, cannelé and chocolates.