Kindly respond before 18 July 2025.
Each guest to respond individually with your choice of main course.

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MAIN COURSE OPTIONS.

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
or

Teriyaki glazed Salmon served with Asian noodles and a stir fried vegetables

or

Stuffed chicken thighs with spinach and pine nuts, rosa tomatoes, mange tout and a carrot sage brown butter purée​