The Working Lunch, 25th September

 
Starter
Market green salad with soft herbs and avocado.
Fresh sheep’s ricotta gnocchi ‘Gnudi’, Delica pumpkin, muscat grapes.
Parsley soup, soft poached egg, crisp black pudding.
 
Main
Slow cooked shoulder of Welsh lamb, casserole of tomatoes, courgettes and wild oregano.
Fillet of cod, green flat beans, girolles wild mushrooms.
Baked cooked aubergine Iranian style, fermented whey.
 
Dessert
French apple tart, vanilla ice cream.
Today’s cheese.
Coffee, cannelé and chocolate.