STICKY TOFFEE PUDDING
WITH BUTTERSCOTCH SAUCE AND VANILLA ICE CREAM
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CHOCOLATE AND HAZELNUT BROWNIE
WITH CHOCOLATE SAUCE AND PISTACHIO ICE CREAM
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AMERETTI BISCOTTI PARFAIT
WITH SALTED CARAMEL SAUCE AND HAZELNUT BRITTLE
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CLASSIC LEMON TART
WITH RASPBERRY COULIS AND FRESH RASPBERRIES
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SPICED APPLE CRUMBLE
WITH VANILLA CUSTARD
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ROAST SIRLOIN OF DERBYSHIRE BEEF
WITH YORKSHIRE PUDDING, GARLIC AND HERB ROAST POTATOES AND STOCK POT GRAVY
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ROAST LEG OF DERBYSHIRE LAMB
WITH GARLIC AND HERB ROAST POTATOES AND A RED WINE AND ROSEMARY GRAVY
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PAN SEARED SEA TROUT
WITH GARLIC AND HERB ROAST POTATOES AND A WHITE WINE, CREAM AND CHIVE SAUCE
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MUSHROOM STUFFED CHICKEN BREAST
WRAPPED IN PANCETTA, WITH GARLIC AND HERB ROAST POTATOES AND A BRIE SAUCE
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POTATO GNOCCHI
IN A FOUR CHEESE SAUCE, WITH GARLIC BREAD
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GRILLED ASPARAGUS
TOPPED WITH GARLIC BUTTER AND PARMESAN, SERVED WITH A POACHED EGG
AND PARMA HAM
SCOTTISH SMOKED SALMON
FENNEL REMOULADE AND A CITRUS FRUIT DRESSING
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CREVETTE CHOWDER
WITH WARM CRUSTY BREAD
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HONEY AND PARSNIP SOUP
WITH CROUTONS
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BREADED BRIE WEDGES
WITH CRANBERRY SAUCE AND DRESSED LEAVES
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Peach Crumble Slice
Peach and white wine sauce, maple clotted cream
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Mini Raspberry and Almond Tartlets
Crème anglaise, raspberry coulis
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Dark Chocolate Delice
Pistachio ice cream, salted caramel sauce
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Rhubarb and Honey Pannacotta
Honeycomb, rhubarb syrup, ginger biscuit
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‘Melanzane Alla Parmigiana’
Layers of slow cooked aubergine, rich tomato sauce, parmersan and herbs. Parmentier potatoes, creamed leeks
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