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Canapés
Gin cured BBQ salmon, seaweed, pickled cucumber and caviar
Hand dived scallop, Jerusalem artichokes, apple and black truffle
Foie gras terrine, spiced pear and ginger bread
Hereford beef fillet, bone marrow and glazed Heritage carrots
Selection of British cheeses, quince and duck fat crackers
Baked Alaska, port poached prunes and “eggnog” ice cream
Coffee, mince pies and petits fours
