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ENTREE |
ROASTED ROMA TOMATO SOUP infused with basil |
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PUMPKIN AND SWEETCORN SOUP finished with ginger |
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PARSNIP AND WHITE BEAN SOUP with a hint of |
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All served
with basmati rice and pappadams |
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PAN FRIED PORTERHOUSE with bearnaise sauce |
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SAUTEED CHICKEN BREAST stuffed with double brie
and asparagus |
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PAN FRIED SNAPPER with a lemon and herb reduction |
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VEGETABLE STACK topped with goats cheese and
onion marmalade |
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All the
above served with New Norcia bread, garden salad and fresh vegetables |
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DESSERT |
LEMON AND LIME BRULEE TART |
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APPLE AND RHUBARB PIE |
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ORANGE AND ALMOND CAKE (gluten free) |
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TEA OR COFFEE |
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See also our Function
menu and our Cocktail food and salad suggestions