|
| Main Courses |
Fried fillet of turbot
served with leek and cress puree and lobster vinaigrette |
245:- |
Fried anglerfish
with lobster and iced small onion and almond served with sauce of Jerusalem artichoke |
235:- |
Breast of hen duck
with gravy of elliot black chokeberry served with iced beetroot |
225:- |
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