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Served with butternut.
Drizzled extra virgin olive oil & maldon salt. Served with crispy baquette and arugula salad.
Served over risotto, snow peas, cremin, red wine, scallop jus. Topped with fried leeks & chives.
Handmade raviolis filled with butternut squash, braised leeks, spinach, ricotta and chantrelles. Topped with apple juliane & Parmesan flakes.
Menu for Outlaw Kitchens provided by Allmenus.com
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