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The menu offers an onion and thyme soup to start followed by either a duck liver and foie gras parfait served with onion toast or a roast rump of lamb with honey roasted pear and red wine jus. For the main course, there is the option of grilled fillet of seabass with artichokes and salsa verde. Dessert choices are a black pepper roasted peach with mint crème fraiche or Cornish blue cheese, blossom honey and rye bread.

Author

enquiries4020

Language

EN