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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
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Document Date: 2014-10-28 15:15:11
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File Size: 170,76 KB
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