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Dining Menu 6



  • Panfried scallops with Bury black pudding & sauce vierge
  • Grilled asparagus wrapped in parma ham with hollandaise sauce (v)
  • Colston Basset stilton, pear & walnut salad (v)


  • Sea bass fillet with a prawn bisque & shallot sauce
  • Porcini mushroom risotto with parmigiano reggiano (v)
  • Roasted venison saddle with redcurrant jelly


  • Selection of British cheese with apple chutney
  • Strawberry crème brulee with shortcake