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