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Entrée, Beef Carpaccio
Thinly sliced pan seared Angus eye filet served with roasted beets,
horseradish cream and shaved pecorino.
Main, Lamb Back strap
Tender spring lamb, lightly charred, served with a feta, raw beetroot and
mint salad and pesto garnish.
Dessert, Poached Pear
Pear poached in a raspberry sugar sauce accompanied by a garnish of toffee shard and whipped vanilla bean cream.
