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February Menu

Book now and enjoy seared tuna loin, pickled radish, mizuna, scorched edamame, sesame, soy and lime for entree.  Perfectly followed by crispy skin duck breast, quinoa, soused red cabbage, grilled plum, cavolo nero and a Pedro Ximenez glaze. And to finish? Dark chocolate mousse with baci biscuit, roasted white chocolate and raspberry sorbet.

 

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