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Fig, mozzarella and Parma ham salad with balsamic glaze |
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Bresaola ravioli |
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Beef ravioli with roast gravy |
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Pear, croutons and pecans salad with Blue cheese dressing |
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Scallops wrapped in bacon and served on Thermidor sauce |
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Haggis parcels on buttery leeks and a creamy Whisky and wholegrain mustard sauce |
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Red onion and Brie tatin |
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Shellfish broth |
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Homemade chicken liver paté, tomato and garlic relish and walnut bread |
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Scallop gratin |
Scallops in garlic butter on cauliflower purèe |
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