Seared smoked salmon, chervil tuber and white asparagus butter Roast chicory tart tatin with goats cheese mousse Hand dived scallops with minted pea puree and crispy pancetta wafer
Chateaubriand to share with gratin potatoes and béarnaise sauce Roast rack of Cotswold lamb with buttered kale and thyme jus Grilled lobster with a tarragon and mustard glaze
Chocolate fondue to share Vanilla trinity cream with shortbreads Apple tart fine with cinnamon ice cream
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