Duckling served on a bed of Wild Rice , with a grating of Artichoke
Monkfish served with a Baby Spinach and Celeriac Mousse , a Baby Spinach Poivrade Jus and a Basil and Avocado Roulade
(V) Garden Peas in Sun-dried Tomato Sauce accompanied by a Rocket and Spiced Honey Purée
*
Pan Fried Venison with a Parsnip and Beetroot Mousse and a sprinkling of Fennel
Seared Gravadlax wrapped in Banana Leaf accompanied by a grating of Wilted Sorrel and a Caper and Asparagus Roulade
(V) Chicory in Cumin Seed Sauce stuffed with Potato Lyonnaise , with a Mousse of Spiced Honey and Cumin
*
Citrus Tiramisu
*
Port with Assortment of Mature French Cheeses

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Rachael/PoshMenuGenerator