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East and west coast oysters and prawn cocktail.
East and west coast oysters, prawn and lobster cocktail, diver sea scallop crudo.
Marcona almond, winter truffle, yuzu and chili oil.
Buttered brioche, smoked creme fraiche and chives.
Creme de Normandy.
Grilled bread, Parmesan and smoked caper dressing.
Smoked green goddess, candied pecans and tarragon.
Blackberry conserve and whole grain mustard.
Per slice. Caperberries and Dijon.
Winter truffles and brioche.
Trompettes de la morte, sauce allemande and Siberian caviar.
Green peppercorns, rosemary, sage and laurel.
Mash, Madeira, prunes and thyme.
Veal, lamb, chanterelles and heirloom potatoes.
Red wine caramelized onions, d'affinois and brioche.
Pearl onions, fingerlings and bone marrow.
Jasmine rice soubise, hen of the woods mushrooms and sage.
For 2-4 guests. Honeycrisp apples, chestnuts, green peppercorns and brandy.
For 2-4 guests. Cherry jus and fingerlings lyonnaise.
Preserved orange, Perigord truffle and savory.
Marrow blistered blackberries and charred prawn butter.
Grenache smoke, peony and scallop butter.
Holm oak and herbs de Provence butter.
Comes with hazelnuts and tarragon.
Comes with rabbit, duck and savory.
Comes with creme fraiche, Gorgonzola dolce and chives.
Menu for The Beatrice Inn provided by Allmenus.com
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