Starter – Chicken liver pate A smooth liver pate served with a tangy red onion marmalade and toasted brioche. Main Course – Braised steak in peppercorn sauce Steak braised for hours until melt in your mouth tender, smothered in a velvety, rich creamy sauce flavoured with flamed brandy, peppercorns and a hint of garlic. Desert – Seasonal fruit crumble A bubbling compote of tender seasonal fruits with a crunchy crumble topping, served with warm custard

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