Baked Monkfish Parcel served with Wild Caper and a Fennel and Olive Roulade
Ragout of Braised Sea Bass accompanied by a Black Cherry and Braised Parsnip Mousse and a Glazed Scottish Fennel Coulis
(V) Sliced Watermelon with a Madeira and Wilted Sorrel Mousse
*
Sautéed Gravadlax with a sprinkling of Endive
Chargrilled King Salmon in Fig Sorbet with a Coconut Milk Purée , Salsify and Balsamic Vinegar and a Sorbet of Almond Poivrade
(V) Artichoke Gateau accompanied by a Compôte of Olive and Toasted Pearl Onion and a Compôte of Red Wine and Sea Salt
*
Peach Fondant with Lavender Foam
*
Superior Port served with Assortment of Artisanal French Cheeses

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Rachael/PoshMenuGenerator