Cured Venison with a Baby Leek and Goat's Cheese Roulade
(V) Wild Mushroom and Madeira Soup served with a Parsnip and White Onion Mousse
(V) Cherry Tomato in Endive Sauce with a Baby Leek and Endive Mousse
*
Pheasant Tournedos accompanied by a Sorbet of Slow Braised Pearl Onion , a grating of Cranberry and a Rocket and Cherry Tomato Mousse
Pan Fried Langoustine enveloped in Banana Leaf accompanied by a Cucumber and Almond Roulade , a Cherry Tomato and Poppy Seed Roulade and a Basil and Artichoke Mousse
(V) White Onion wrapped in Banana Leaf with a grating of Baby Spinach
*
Cinnamon Tartlet with a Blueberry Infusion
*
Aged Port served with Assortment of Artisanal French Cheeses

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