Spring menu – March 2012

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On arrival: Champagne and primrose cocktail
with chioggia and golden beetroot crisps and beetroot muhammara dip

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Green garlic soup with nettle and walnut pesto and pea shoots in shot glasses

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Baked ricotta, braised radicchio, potatoes in sorrel sauce, buttered purple sprouting broccoli

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Griddled asparagus salad with parmesan shavings

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Rhubarb upside down cake with bay ice cream

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Damson cheese and manchego

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