Honey glazed haloumi and fig salad with toasted almonds, rucola and fresh lemon (L;G)
Glazed carrot, orange segment, watercress and pinenut salad with a black olive dressing (L;G)
Black and white rice salad with cumin roasted butternut, dried fruits and crumbled feta (L;G)
Broccoli Caesar salad with a homemade dressing (L;(G))
Smoked salmon, white wine, shallot and dill terrine served with Archipelago bread (L)
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Turkey breast wrapped in spinach and bacon served with a wholegrain mustard mashed potato and cranberry sauce (L;G)
Daube of beef with port, orange zest and red wine-fennel-garlic-ginger-chili spiced beetroot (L;G)
Roast aubergine with yogurt and harissa (L;G)
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Amarula chocolate mousse (L;G)