(V) Celeriac and Cranberry Soup accompanied by Buttered Rocket
Smoked Salmon Gravadlax with a Braised Wilted Sorrel Jus
(V) Madeira Galette accompanied by a grating of Shallot , a Jus of Wilted Sorrel and Sweet Glazed Wilted Sorrel and a grating of Asparagus
*
Seared Monkfish accompanied by a Wild Mushroom and Slow Braised Chicory Mousse , a sprinkling of Pine Nut and a grating of Black Cherry
Chargrilled Langoustine in Goat's Cheese Mousse served on a bed of White Wine Cous Cous , with a grating of Sun-dried Tomato
(V) Fig and Artichoke Timbales with a Provençale Shallot Infusion
*
Strawberry and Raspberry Tiramisu
*
Mature Port

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Rachael/PoshMenuGenerator