Pressé of Cured Filet Mignon served on a bed of Thyme Creamed Potato , accompanied by a Buttered Yellow Zucchini Compôte
Seared Smoked Haddock accompanied by Parsnip and Stilton
(V) Fritto Misto of Asparagus layered with Wilted Spinach , with a Wild Almond Compôte
*
Pressé of Veal with a Avocado and Garlic Roulade and Provençale Cranberry
Dover Sole in Artichoke Infusion accompanied by a Parsnip and Cranberry Roulade and Honey
(V) Parsnip encased in Banana Leaf with a Goat's Cheese and Beetroot Roulade , a Endive and Olive Roulade and a grating of Baby Spinach
*
Walnut Sabayon with a Mandarin Sorbet
*
Finest Tanzanian Coffee

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Rachael/PoshMenuGenerator