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Monday, 1 November 2010

Menu Twenty

This weekend there will be a birthday gathering at our table. We will be serving:

To start

Our signature tuna three ways: mousse; carpaccio; seared (last served ten suppers ago).

To follow

Bouillabaisse, homemade sourdough .

To finish

Iced ginger meringue slice, pomegranate.

1 comment:

  1. yum yum yum sounds amazing. I need to be on your 2011 waiting list! xxxxx


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