(V) Tian of Beetroot and Basil accompanied by Coconut Milk and Sea Salt and a Goat's Cheese and Poached Butternut Squash Purée
(V) Fig Confit served on a bed of Wild Rice , accompanied by a Almond and Baby Leek Mousse
(V) Tian of Butternut Squash and Pine Nut accompanied by a Jus of Sun-dried Tomato Poivrade
*
Seared Smoked Haddock with a sprinkling of White Onion and Lightly Grilled Cucumber
Maine Lobster Tournedos with a Compôte of Local Rocket and a Lightly Grilled Celeriac Compôte
(V) Artichoke in Banana Leaf with a Balsamic Vinegar Purée and a Asparagus and Toasted Chicory Sorbet
*
Pineapple and Raspberry Sachertorte
*
Coffee with Petits Fours

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Rachael/PoshMenuGenerator