Roasted beef fillet medallions laced with a bordelaise jus served with roasted rustic vegetables, fondant potatoes and pearl onions

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Slow cooked lamb shank in a rosemary and thyme reduction served on a bed of spring onion mash and roasted root vegetables including heritage carrots

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Teriyaki glazed Salmon served with Asian noodles and a stir-fried vegetable

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​Grilled chicken supreme topped with Gremolata served with chorizo risotto and confit tomato and a parmesan cream