(V) Butternut Squash and Olive Soup with a Fennel puree Compôte
(V) Sliced Watermelon accompanied by Pine Nut and Honey
(V) Pine Nut and Parsnip Timbales served with a sprinkling of Basil and Caper and Toasted Parsnip
*
Sautéed Swordfish with a Lightly Grilled English Almond Coulis and a Caper and Salsify Mousse
Smoked Haddock Tournedos stuffed with Wild Rice , with a Coulis of Lightly Grilled Scottish Caper
(V) Fritto Misto of Cumin Seed accompanied by a Shallot Poivrade Jus , a White Onion and Balsamic Vinegar Infusion and Fennel and Cracked Parsnip
*
Mascarpone Sachertorte
*
Mature Port with Assortment of Superior French Cheeses

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Rachael/PoshMenuGenerator