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Colchester oyster and champagne
Tartare of beef, oscietra caviar
Isle of Mull scallop, bergamot and avocado
Ballotine if duck liver, damson and pistachio
Langoustine a La Nage
Corniche turbot “Veronique”
Veal sweetbread, Parmesan and Truffle
The grouse with blackberry and walnuts
Black Forest