My dinner consisted of Albacore tuna in leek ash; my wife had Digby scallop soup with fingerling potatoes. She had butter lobster; I had Lamb cannon (medallions) in beet powder. Her dessert was a Macadamia nut ricotta, mine was a honey soufflé with Earl Grey Crème anglaise. The petit fours were also delicious. For breakfast my wife had the pumpkin frittata, I had the lobster ragout. Both were ample and sumptuous, and the coffee was absolutely first-rate. The meals complemented a very enjoyable night in Langdon Hall hotel.
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