Sea Bass Tournedos with a sprinkling of Butternut Squash , a Coulis of Garlic puree and a Fennel and Ginger Compôte
(V) Salsify enveloped in Banana Leaf served on a bed of Coconut Milk Cous Cous , with a Baby Leek and Madeira Mousse
(V) Garlic Gateau served on a bed of Honey Cous Cous , with a grating of Red Onion
*
Whole Roasted Dover Sole in Pine Nut Sorbet accompanied by a Local Wilted Sorrel Purée
Seviche of Smoked Haddock accompanied by a Almond and Shallot Roulade , a grating of Olive and a Pearl Onion and Avocado Roulade
(V) Wild Mushroom Galette layered with Potato Lyonnaise , served with a Stilton Jus
*
Rum and Summer Fruit Brulee
*
Tea with Belgian chocolates

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Rachael/PoshMenuGenerator