Coach House

Spring Asparagus and Truffle Risotto

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Poached hens egg, lemon oil, parmesan crisp, dressed leaves

Roast Goosnargh Duck Breast

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Baby chateau potatoes, chorizo cassoulet, braised red cabbage

Lakeland Rabbit and Pork Faggot

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Thyme fondant, oxtail jus, pancetta crisp

Haricot and Legume Broth

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With herbed croutons

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