The Working Lunch, 19th January

 
Starter
Roast Jerusalem artichoke soup, toasted hazelnuts, raw cream.
Country terrine of chicken livers and pork, winter leaves.
Venison ragu with hand rolled gnocchi, pomegranate and Parmesan.
 
Main
Grilled piece of beef, crisp Anna potatoes, green vegetable vinaigrette, red wine sauce.
Fillet of cod, sea purslane, purple sprouting broccoli, quinoa, shellfish sauce.
Fresh sheep’s ricotta ‘Gnudi’, delica pumpkin, pears.
 
Dessert
Vanilla cheesecake, Yorkshire rhubarb.
Clementine sorbet, salad of oranges.
Today’s cheese.