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SET MENU SUMMER 2010
26 TWO COURSE INCLUDING TEA OR
COFFEEE
29 THREE COURSE INCLUDING TEA OR
COFFEEE
STARTERS
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SUMMER GREEN MINESTRONE SOUP WITH
SEMI-DRIED TOMATO CROSTINI
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HADDOCK SMOKIES, GRILLED GARLIC & ROSEMARY BREAD
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PEA, FETA & PICKLED FENNEL SALAD WITH CRISP APPLE
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CRISPY COD CAKES WITH
GRILLED CHORIZO, SAFFRON AIOLI
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PARMA HAM, FIG & MANCHEGO WITH GRILLED SOURDOUGH &
PICKLED ONIONS
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MAIN COURSES
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SEAFOOD & SHELLFISH PIE WITH CHIVE MASH, HERB CRUST
& PICCALILLI
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8oz RIB-EYE WITH TARRAGON, ANCHOVY & SHALLOT BUTTER,
HERB & SEA SALT HOME-FRIES, CHERRY VINE TOMATOES (4 SURCHARGE)
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ROAST FILLET OF COD, WILD GARLIC & SAMPHIRE RISOTTO,
ROAST RED PEPPER DRESSING
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SPAGHETTI WITH ROAST CHERRY TOMATOES,
BABY CAPERS, BLACK OLIVE & BASIL WITH PARMESAN TOAST
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FREE-RANGE CHICKEN SUPREME, ROAST BUTTERNUT SQUASH,
PANCETTA & SPINACH, PINE NUT, OREGANO & LEMON DRESSING
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