al á carte menu — to Commence

Spring Vegetables

spring vegetable soup topped with chervil cream

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Salmon

poached salmon and gravadlax layered with stir fried fennel

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Smoked Eel

smoked eel and celeriac salad

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Beef

pepper cured beef, kalamata olives and ratatouille dressing

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Ham and Chicken

pressed ham, chicken and artichoke terrine