Battenburgh of White Fish and Salmon Wrapped
in Seaweed Presented with a Jumble of Green leaves with
Saffron dressing and Solfino Cucumber with Warm Westcountry
Bread
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Medallion of Local Beef Topped with Wild
Mushroom Duxell Wrapped in a Puff Pastry served on a roasted
slab of Potato with a Madeira Jus and a Necklace of Vegetable
Pearls
