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with pear puree, roast pear and pear salad
with lemon brown butter and a mushroom marsala jus
with sweet peas, mint, sunchoke with goat cheese pastry and ramp salad
with local green asparagus, sardelaise potatoes and a chantrelle cognac sauce
with butternut squash and romano bean succotash in a smoked garlic sauce
with warm apple terrine, brussel sprouts, cippolini onions and horseradish sauce
with braised turnips and a porcini jus
with roast carrots, mashed potato and gravy
with smoked blue cheese and walnuts
with spicy mustard arugula, apple and garlic chips
with arugula, parmesean and fried shallots
with 5 year old cheddar and celery leaf
with chantrelle, porcini, and oyster mushrooms
with brown butter, sage and hazelut sauce
with traditional fixings half dozen or dozen
with homemade biscuits
with sweet one hundred tomatoes and a caper and anchovy sauce
with red pepper, spicy chorizo and la ratte potato
with crispy zucchini and a lemon chili vinaigrette
with kestral farm organic carrots and a bleurre blanc
with an organic harmony milk dunker
with house made ice cream
homemade ice cream, caramel and chocolate sauces with all the fixings
with soft whipped cream and lemon confit
with house preserves
with vanilla ice cream and brown butter pinenuts
topped with fresh whipped cream, raspberries and served with biscotti on the side
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