Cutlet of Duckling accompanied by a sprinkling of White Onion and a Local Cucumber Mousse
Panna Cotta of Seared Swordfish with a Local Garlic Coulis , a Butternut Squash Poivrade Jus and a Coulis of Puréed Red Onion
(V) Tian of Celeriac and Shallot served with a grating of Asparagus
*
Maine Lobster in Pearl Onion Jus with a Coulis of Puréed Yellow Zucchini
Cured Guinea Hen accompanied by a Coulis of Toasted Black Cherry
(V) Almond Galette served on a bed of Potato Lyonnaise , with Endive Poivrade
*
Drambuie and Chocolate Truffle Sabayon with Drambuie and Chocolate Truffle Ice Cream
*
Freshly Brewed Caribbean Fruit tea with Petits Fours

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Rachael/PoshMenuGenerator