The Working Lunch, 21st November

 
Starter
Roast Jerusalem artichoke soup, chestnut mushrooms, crème fraiche.
Classic game and chicken terrine with pickled quince, sourdough toast.
Salad of grilled and tempura purple sprouting broccoli, aïoli.
 
Main
Roast haunch of venison, braised red cabbage, caramelised cauliflower.
Fillet of cod, potato purée, autumn greens, nut brown butter with lemon and shrimps.
Fresh sheep’s ricotta ‘Gnudi’, Delica pumpkin, pears.
 
Dessert
Floating island with crushed pink pralines.
Clementine sorbet, salad of oranges.
Today’s cheese.