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To Start
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Sunday Suppers
Journal
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Fish
Giant Shells with Crab, Lemon & Pangrattato
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Pan Fried Scallops with Creamed Summer Sweet Corn
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Jerusalem Artichoke Chowder with Mussels
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Roasted Cod with Wild Garlic Aioli
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Roasted Salmon with Tzatziki, Feta and Pomegranate
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