The Working Lunch, 15th August

 
Starter
Chilled tomato gazpacho ‘Andalusian style’.
Country terrine of chicken livers and pork, summer leaves.
Salad of tomatoes, cucumber and herbs with sweet Indian spice.
 
Main
Grilled belly of Welsh lamb, fresh herb gnocchi, peas, ricotta.
Fillet of cod, warm octopus salad, lemon and herb vinaigrette.
Baked cooked aubergine Iranian style, fermented whey.
 
Dessert
New season cherries, cherry sorbet.
Today’s cheese.
Coffee, cannelé and chocolate.