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-Starter-

Asparagus & goat cheese terrine
Marinated tomatoes
Pine nuts

 

-Main-

Tender beef brisket
Creamy rosemary sauce
Baked potato purée

 

Vegetarian

Grilled portobello mushroom
Artichokes and roasted peppers
Beetroot quinoa

 

-Dessert-

Vernal rhubarb crumb trifle

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