The Working Lunch, 24th April

 
Starter
Simple green salad with cucumber, shallots and herbs.
Country terrine of chicken livers and pork, spring leaves.
Velouté of new season garlic, fresh ricotta cheese dumpling.
 
Main
Goosnargh duck leg, cauliflower and buckwheat, freekeh wheat with pink grapefruit.
Fillet of Cornish cod, spiced carrots and ginger, toasted quinoa.
Baked cooked aubergine Iranian style, herb salad, fermented whey.
 
Dessert
Caramelised apple, soft meringue ‘floating island’.
Today’s cheese – Morbier.
Coffee, cannelé and chocolate.