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May 3rd final menu

Sourdough bread

Truffled peas with yellow pea and amaranth crackers

Asparagus custard

Lentil and sorrel soup

Salad of Peruvian potatoes, baby turnips and spice micro greens with sherry vinaigrette

Roasted chicken with wild mushroom risotto (porcine & hen of the woods), sautéed ramps

Brown butter ice cream with financier and rhubarb compote

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