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Our menu changes a little bit everyday - here are some dishes you may see this week DINNER Puffed beef tendon with beef salt and whipped marrow 8 Young radishes with butter and herbs 8 Grass-fed beef tartare with young vegetables, quail yolk and rhubarb gastrique 12 Smoked whitefish salad with cucumbers, herbs and flax seed crackers 10 Speck with roasted beets, pickled cherries and violet mustard 13 Oven roasted meatballs with sour cream, mustard greens, fennel, green garlic and radish 14 Charcuterie board with pickles, mustard, olives and bread 20 :::: Pan » More on Forequarter Menu
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