Starter

Carrot & coriander soup
Topped with a ginger foam and carrot ‘ribbons’

Main course

Trout fillet encrusted with pinhead oats
Set on a melange of broccoli, spinach and courgettes
With a lemon thyme beurre blanc sauce

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Dessert

Poached pear with ‘gluhwein’ reduction
Served with frozen vanilla yoghurt and almond biscuits

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