Celeriac Soup with Curry Cre`me Fraiche
Warm Duck Salad with Orange, Pear & Walnut Vinaigrette
Pan Seared Brill with Samphire and Cockles
Roast Canon of Venison with a Natural Jus and Roast Root Vegetables
Carpaccio of Marinated Pineapple with a Champagne Sorbet
Hot Chocolate Fondant with Pistachio Ice Cream
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