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Pan Fried Fillet of Hake with Smoked Bacon Lardons and Buttered Peas, served on a bed of Creamy Mashed Potato
Sizzling Steak on a Hot Lava Stone with Chunky Hand Cut Chips, Peppered Sauce, Garlic Butter and Ballymaloe Relish
Rosemary and Mozzarella Arancini with Pesto Aioli
