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Succulent stuffed partridge breasts wrapped in thin bread blankets, served with crushed butternut squash, sprouts, chestnuts, and Madeira sauce.
Vegetables and garlic slowly braised with balsamic vinegar, then garnished with toasted seeds, parmesan, and air-dried ham.
A refined dish featuring poached duck eggs, sweet pea sorbet, braised peas, and salty air-dried ham with crunchy baguette toasts.