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Menu Pleasure

Wednesday 5 April 2017, by Pascal (Dev)

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Pressed duck confit
red cabbage, raw pear / cooked or Calf’s head tart / jade snails
mushrooms – watercress --- Cod on the skin
potatoes / red onions / dill butter / chervil or Pork tenderloin
crispy belly
root vegetables / beer gravy --- Hazelnut / praline / mango - passion fruit or Brownies / tapioca / chocolate