To Start
Deep fried brie served with seasoned courgette rolls and a fruit compote.
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Soup of the day
Pease enquire for details.
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Jellied ham hock with pickled gherkins and toast.
Entrée
Fish, chips and minted mushy peas.
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Beetroot risotto with horseradish crème fraiche and toasted walnuts.
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Cumberland sausages with mashed potato and onion gravy.
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Ragout of pheasant and button mushrooms served with carbonara.
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Lambs liver with air dried ham and mashed potato.
Dessert
Vanilla ice cream.
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Lemon tart with citrus cream.
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