Main Course

Braised Lamb Sirloin
served with creamed spinach and French lentil vincotto

Pan-Seared Halibut
glazed with lemon marmalade, accompanied by baked fingerling potatoes

Free Range Cornish Game Hen
halved, one side stuffed with pork and apple sausage, the other with hazelnut and fig

Rack of Venison
drizzled with a blackberry demi-glaze served with roasted squash risotto

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