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Main Course |
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Marinated Breast of Chicken with
a Potato Rosti & Mushroom & Tarragon Sauce |
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£12.95 |
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Loin of Venison with a Parsnip
Puree & a Port,Blueberry & Juniper Sauce |
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£15.95 |
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Gressingham Duck Breast filled
with Caramelized Pars with Wilted Greens & a Cherry & Cinnamon
Sauce |
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£14.95 |
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Boar Steak with a Welsh
Rarebit Crust , Braised Red Cabbage & a Smoked Bacon & Chestnut
Jus |
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£13.95 |
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Herb Crusted Canon of Local
Lamb,Celeriac Puree and a Rosemary, Honey & Vegetable Jus |
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£15.95 |
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