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platters being served  

Banquet menu

First course
Celery Soup
Duck & Cognac Pate
Asparagus, Artichoke Heart & Sundried Tomato

Main course
Entrecote Bordelaise Sirloin Steak
In red wine & field mushrooms
Poached Scottish Salmon
With hollandaise sauce
Leek & Goat’s Cheese Tart

Served with Duchess Potatoes, Fine Green Beans, Julienne of Carrot

Sweet course
Fresh Strawberries & Clotted Cream
Chocolate Orange Truffle Flan
Warm Blueberry Pancakes

Coffee & Mints to follow

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