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The Burlington Club has a menu of Basque tapas inspired by the South Western region of France. The light menu includes dishes such as red peppers stuffed with aubergine, caviar and courgette puree, grilled baby squid and an indulgent pan fried duck foie gras served with Muscatel grapes and brioche. The menu was created by Spanish chef Rafael Galvez, who has worked at Essence (Restaurant magazine UK tapas 2005), Tapas bar and Fino to name but a few.
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