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Bread with brown butter, bacon and fried chicken skin
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Scallops, butternut squash and mustard
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Parsnips, truffles with tapioca and coffee
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Charred leeks, hazlenuts and milk skin
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Braised salmon skin and fried aubergine
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Salsify poached in milk, squid ink and fish floss
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Langoustine cooked over rosemary and lardo
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Lobster, potato, confit egg yolk and saffron
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Sea bass toast, garlic kale and S.Jorge (cheese)
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Venison and raw mushrooms with smoked yoghurt
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Squab, beetroot yoghurt and pistachio
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Frozen maple and shiso granita with green apple
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White truffle fondant
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Sea buckthorn and burnt meringue