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 2/20/2013 (Alyn Williams at the Westbury)



With canapés

With grilled rabbit, parsnip, perigord truffle, honey, vacherin

With hake, red wine, smoked eel, alexander

With blanquette of cumbrian lamb, late season white truffle, young wild garlic

With cornish cheesecake, yorkshire rhubarb, ginger crunch

    With bread and butter pudding, candied fruit ice cream


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