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Mains
Carrots and Green Asparagus dressed with Lime Gastrique, Crispy Fried Fennel
Grilled Gem Lettuce, Mashed Potatoes
Kaffir-Lime Véloute
Duo of Local Rabbit:
Roasted Loin filled with Tomato Chutney
Confit Shoulder Spring Roll flavoured with Ras el Hanut
Potato Terrine, Turnip and Spinach Purée
Shimiie and Grapefruit Rind Confiture Vinaigrette
Roasted Fresh Charolais Beef Tenderloin
Pressed Braised Veal Cheeks with Root Vegetables
Potato Terrine, Braised Swede
Vanilla and White Port Jus
Slow-Roasted Fresh Scottish Lamb Loin
Potato and Lamb Leg Confit Beignet, Soused Shallots
Roasted Salsify and Baby Carrots, Lamb Jus
Sherry Vinegar Caramel
Poached then Roasted Wild Boar Tenderloin
rolled in its own Mousseline and Parma Ham, Smoked Potato Dome
Pumpkin Purée, Broad Bean and Chantarelle Mushrooms
Carob flavoured Chicken Jus

















