The table set for 20
Gefilte fish with carrot and horseradish - a traditional first course
Chiken soup with creplache
Duck with Morello cherris and sweet sour sauce, asparagus and roast potato
Le dessert - chocolate mousse cake fresh strawberry and berrys, honey Napoleon cake
finished with coffee, chocolate covered orange and lemon peel, nougat and chocolate filled with pitted prunes
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