When Gallus opens in the historic grist mill by summer 2024, it will offer dinner with a focus on fresh pasta made in the large nearby kitchen of the relocated Hen of the Wood, which previously occupied that spot. Along with menu items such as mushroom lasagna and garganelli with oxtail ragu, the restaurant will serve a few starters and non-pasta entrées.
Note: This description may be out of date. Please contact the business to confirm details.
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