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Febuary 9th du jour menu


By Strictly Fine Dining (Visit website)



Scallop and rosemary brochette
orange scented crosnes, rye crumble, Jerusalem artichoke veloute

Pressed leeks "a la ficelle" and king prawn
saffron marinated mussels, razor clam, mussel vinaigrette

Sous vide pork loin
cipollini and roscoff onion, french beans, chestnut tuille, sloe gin sauce, smoked bacon froth

Trio of English cheese
Winchester with its rind jelly, Cerney and beetroot, Tunworth with dried fruit and whiskey



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