March 28th 2014
~ Whipped beetroot, goat’s cheese, walnut and pickled walnut salad
~ ‘Duck shepherd’s pie’ (duck braised in red wine with celeriac and parsnip mash topping), seasonal vegetable
~ Pistachio, cardamom and lemon olive oil cake with vanilla crème fraiche
~ Tea/coffee, roasted cocoa biscuits
Suggested contribution £23, BYOB.
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