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Menus and Catering
Four-course dinner
Crab and Prawn Cocktail Mango chutney on ice
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New Potato and Spring Onion Soup Shredded duck, shaved foie gras
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Roast Rack of Lamb Wild mushroom strudel and fava bean salad
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Dark Chocolate Slice Rhubarb sorbet and orange white chocolate mousse
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