Braised Venison wrapped in Banana Leaf served with a sprinkling of Wilted Sorrel and a sprinkling of Caper
Baked Smoked Haddock Parcel with Endive puree
(V) Tian of Asparagus and Artichoke with a Baby Leek and Cumin Seed Roulade
*
(V) Fritto Misto of Pine Nut filled with Wild Rice , accompanied by a sprinkling of Almond
Carnaroli Risotto of Chargrilled Guinea Hen with a Continental Endive Sorbet , a Pine Nut and Sun-dried Tomato Mousse and Coconut Milk and Red Wine
(V) Garden Peas Gateau with a Poppy Seed and Thinly Sliced Shallot Infusion and a Asparagus and Asparagus Roulade
*
Kiwi Truffle with Cinnamon Coulis
*
Tea served with Petits Fours

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Rachael/PoshMenuGenerator