(V) Celeriac and Garlic Timbales with a Butternut Squash and Cucumber Roulade and a Purée of Madeira and Poached Yellow Zucchini
(V) Tian of Artichoke and Fig with a grating of Wild Mushroom and a grating of Fennel
(V) Garden Peas in Poppy Seed Sauce served on a bed of Cumin Cous Cous , served with a Infusion of Wilted Sorrel Poivrade
*
Brunoise of Chargrilled Filet Mignon filled with Potato Lyonnaise , served with Blackened Endive
Pheasant in Garden Peas Infusion accompanied by a Local Black Cherry Infusion and a Black Cherry and Baby Spinach Roulade
(V) Cherry Tomato and Garden Peas Timbales with a Olive and Lemongrass Coulis , a Sun-dried Tomato and Cherry Tomato Mousse and a Basil and Black Cherry Mousse
*
Raspberry Sabayon with Mint Ice Cream
*
Fairly traded Coffee served with Petits Fours

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Rachael/PoshMenuGenerator