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Main courses


Roasted Sea Bass with Tiger Prawns Caramellized Gressingham Duck on Crushed Jersey Royals
Organic Lamb with a Ragout of Beans and Redcurrant Jus seared Pave of salmon on a Sauce Vierge
Potato & Chive Fritter with Filled Courgette Flowers Confit Leg of Barbary Duck with Glazed Figs and Five Spice Sauce