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Menus - Dinner

To Begin

Duck Egg, Gently cooked with ground seranno ham, placed on braised du puy lentils with sliced duck liver tourchon and peashoot, finished with a truffle dressing

To Follow

Beef Fillet and gently braised shin of beef served with confit potato, caramelised baby onions, mushrooms spiked with thyme and roasted carrots, complemented by a red wine sauce

£48.95 Three courses inclusive price for 3 courses, appetiser pre-dessert refresher and homemade bread

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