Fish Parmentier
Cod, haddock, prawn and salmon in a creamy white wine and leek sauce, topped with mash potato and Gruyère cheese
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Pan roasted haddock fillet wrapped in smoked French bacon with pea purée and tomato and chive vinaigrette
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Escalope de Veau
Sautéed breaded veal escalope with watercress, lemon and veal jus.
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Roast Duck Breast
Roasted duck breast (served pink) with gratin potato and a griottine cherry sauce