The Working Lunch £35 - 3 Courses

Soup of Winter greens, lemon, nutmeg and crème fraîche.
Country terrine of chicken and pork, toasted sourdough.
Cornish mussels, ‘Moules Marinières style` blood orange, monks’ beard.
Slow cooked Welsh lamb, roast carrots, kale, fresh sheep’s ricotta.
Roast fillet of cod, purple sprouting broccoli, Jerusalem artichokes, lemon gremolata.
Ricotta dumplings ‘Gnudi’, winter vegetables, olive oil and Parmesan.
Slow roasted apples, tapioca, cardamom and salted butter caramel.
Clementine sorbet.
Today’s cheese.