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Salad of Smoked Chicken Breast
on a Bed of Leaves with Pine Nuts
and a Spicy Redcurrant Marmalade and Port Wine Coulis

Duo of Salmon and Turbot
Baked in Trellis of Poppy Seed Pastry
with a Lobster Bisque Cognac Sauce

Medley of Market Fresh Vegetables and Potatoes

Trio of Normandy Russet Apples
with a Calvados Irish Mist Sauce
and Compote of Orange

Tea & Coffee