Prawn and crayfish cocktail with a marie rose sauce
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Watermelon and feta salad with toasted pumpkin seeds and a pink grapefruit dressing
Aubergine stuffed with provincial vegetables and served with a red pepper coulis
Fillet of sea bass, pan fried and served with roasted salsify, buttered fava beans and a lobster bisque
Baked darn of salmon with a polenta crust presented on crushed new potatoes, with asparagus tips and a saffron beurre blanc
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