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Starter: Parma ham with mint raspberries and melon. Served with freshly baked white and granary rolls Vegetarian Starter: Charentais melon salad with cucumber vine tomatoes and goats cheese. Main course: Roasted rack of lamb with herb crust and red wine gravy served with crushed new potatoes with parsley butter served with selection of seasonal vegetables. Vegetarian Main Course: Aubergine chilli and tomato cannelloni served with selection of seasonal vegetables. Followed by fruit and cheese board and coffee. |