![](https://www.pdfsearch.io/img/894519018a25ceabae90b6bb452146a9.jpg) Date: 2014-10-28 15:15:11
| | SPRING & SUMMER MENU Starter Salad Nicoise with cured Cornish mackerel, soft boiled quails egg Chilled plum tomato basil jelly, gazpacho garnish, guacamole & sour cream tapanade toast Poached Norfolk asparagus dandelion Add to Reading ListSource URL: www.hurlinghamclub.org.ukDownload Document from Source Website File Size: 170,76 KBShare Document on Facebook
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