Smoked Salmon Gravadlax served with a grating of Artichoke
Gravadlax in Asparagus Jus filled with Potato Lyonnaise , with a Sorbet of Sweet Glazed English Baby Leek
(V) Sliced Watermelon with a Red Onion and Marinated Wild Mushroom Mousse and a Rocket and Cumin Seed Mousse
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Guinea Hen in Goat's Cheese Purée served on a bed of Sliced Aubergine , with a Cranberry Poivrade Compôte
Carnaroli Risotto of Pheasant stuffed with Sliced Aubergine , with a Continental Beetroot Purée
(V) Cranberry and Fig Symphony stuffed with Lime Creamed Potato , with a Cracked Cranberry Infusion
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Mandarin Sorbet with a Caramel Compôte
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Coffee with Dark Chocolate Caraques

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Rachael/PoshMenuGenerator