(V) Goat's Cheese and Butternut Squash Soup with a Almond and Wilted Sorrel Mousse
Supreme of Cured Dover Sole with a Shallot and Cucumber Mousse and a Avocado and Artichoke Roulade
(V) Olive and Cumin Seed Soup served with a sprinkling of Rocket
*
Guinea Hen in Endive Purée served on a bed of Sliced Aubergine , with a Garden Peas and Asparagus Roulade
(V) Celeriac in Sun-dried Tomato Sauce served with a Thinly Sliced English Asparagus Jus
(V) Chicory in Cumin Seed Sauce with a Glazed Wild Artichoke Coulis and a Sweet Glazed Provençale Caper Purée
*
Coffee Fondant with Ratafia Biscuits
*
Mature Port served with Artisanal Yarg

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Rachael/PoshMenuGenerator