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SAMPLE SPECIALS BOARD |
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Starters |
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Fresh crab with avocado pear and vine tomato mayonnaise |
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"Gaspacho" chilled Spanish tomato, garlic and olive oil
soup |
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Smoked chicken and roasted pine nut salad with a raspberry
dressing |
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Fresh asparagus with a Roquefort and apple sauce |
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Toasted goat's cheese on a sun-dried tomato salad with a
Dijon dressing |
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Blue claw crab cake with home made tartare sauce |
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Mozzarella, vine tomatoes and fresh pesto salad |
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Trio of smoked fish: smoked salmon, smoked mackerel, smoked
halibut with horse radish |
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Main Courses |
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Confit of duck with a ragout of forest mushrooms on pepper
mash |
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Char-grilled Highland venison topped with pate de foie gras
with a red wine and shallot sauce |
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Whole fresh lobster on a dressed salad with lemon
mayonnaise |
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Pan fried red snapper with a sweet potato mash and an Indian
spice cream |
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Brie, spinach and red berry tart with mixed salad |
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Whole sea-bass cooked with chilli, lime, ginger and coriander
served with black bean sauce and sticky rice |
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Game pie: Venison, pigeon, and rabbit in a port wine
cêpe mushroom gravy |
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