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Sample menu
Sample menu
Sample
menu
Starters
Smoked salmon & black pepper soufflé served with prawn thermador sauce
Goats cheese & truffle fritter with balsamic glazed beetroot and walnut leaves
Maize-fed pressed leg & pancetta terrine served with pear & fig chutney and crispy shallots
Mains
Baked supreme of Atlantic cod topped with spiced crust, white bean & shellfish chowder and chorizo sprinkles
Roast rump of Cumbrian lamb with confit shoulder in a puff pastry parcel, creamed potato, crushed peas, glazed carrots and mint jus
Pan-fried breast of duck with smoked potato, braised chicory, kolrabi and Cumberland honey mustard sauce
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