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February's signature menu

‘Gravad lachs’ of Norwegian salmon marinated in beetrootjuice
beetroot salad | goat cheese cream

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Langoustine bisque
fried prawn | crème fraiche


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Roasted duck breastwith date gravy
pommes fondand | kingbolete | grilled carrot | parsnip

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A selection of cheeses
three cheeses | fig bread | confiture

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Blondiewith blood orange cremeux
grapefruit-cheesecake mousse | blood orange sorbet