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Seared halibut served with creamed mushrooms, blanched heritage vegetables, and unique potato-wrapped deep-fried quail eggs.
Chargrilled asparagus and smoked salmon topped with fried quail's eggs and seasoned with freshly ground black pepper.
A fresh spinach and Wensleydale salad tossed with lemon dressing, topped with both fried and poached quails' eggs.
Pan-seared halibut served with smooth watercress purée, charred baby leeks, and delicate coddled quails' eggs finished with cobnuts.
Classy asparagus starter served with homemade herb mayonnaise and deep-fried, bacon-crusted quail's eggs.
A layered salad featuring pan-fried apple, bacon, and black pudding, topped with fried quails' eggs and a tangy gribiche dressing.