Langoustine Soup served with a Red Wine and Butter Sorbet
Fillet of Pan Fried Wood Pigeon accompanied by a Basil and Olive Roulade and a Shallot and Salsify Mousse
(V) Salsify Gateau layered with Butter Creamed Potato , with a sprinkling of Celeriac
*
Venison in Endive Coulis with a sprinkling of Garden Peas and a Salsify and Artichoke Roulade
Duckling in Black Cherry Coulis served on a bed of Wilted Spinach , with Almond puree
(V) Avocado Confit with a Red Onion and Asparagus Mousse and a Parsnip and Honey Infusion
*
Sachertorte
*
Finest Port

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Rachael/PoshMenuGenerator