The Working Lunch, 16th March

 
Starter
Late winter beetroot salad, green vegetable vinaigrette.
Country terrine of chicken livers and pork, winter leaves.
Cornish mackerel, salad of kohlrabi, seaweed tartare.
 
Main
Slow cooked shoulder of Welsh lamb. gratin Dauphinois potatoes, spiced spinach.
Cod fillet, warm salad of octopus, Marinda tomatoes and chick peas.
Fresh ricotta and organic spinach gnudi, wilted garlic leaves.
 
Dessert
Warm caramelised apple, banana ice cream, Breton shortbread biscuit.
Today’s cheese – Morbier.
Coffee, cannelé and chocolate.