Find a Supper Club

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20 March 2010



prosecco




home made wild oregano foccacia


smoky aubergine & yogurt dip


*


smoked eel salad


w/ new potato, horse radish, crème fraiche and spring onion


(Turkish marinated leek and potato salad v)


*


Sea bass with pancetta, trevise and potato


(Haloumi baked in vine leaves with roast


fennel, honey orange dressing v)


*


vanilla profiterole, caramel ice cream, dark chocolate

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