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With clotted cream, strawberries, and mallow mousse
Fillet steak, wild mushroom duxelle, seeded puff pastry.
Beef, wild mushroom, and mustard Jus, dauphinois potatoes with garlic and horseradish
With thyme honey dressing and shredded basil and pepper dews.
With samphire and lemon zest, lightly cooked quail’s eggs
Sauce verge, pea tendrils and roquito pearl
With blueberries, raspberries lemon and primrose, Greek yoghurt with peach puree
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