(V) Garden Peas Gateau served on a bed of Wild Rice , with Poached Wild Cucumber
(V) Tian of Yellow Zucchini and Goat's Cheese with a Purée of English Fig and Fennel Poivrade
(V) Black Cherry and Fennel Soup with a Jus of Poppy Seed Poivrade and a Cherry Tomato and Marinated Chicory Purée
*
Duckling in Endive Jus served on a bed of Aromatic Rice , served with a Rocket and Garlic Roulade
Seared Veal in Fennel Infusion with a Mousse of Provençale Yellow Zucchini and a grating of Asparagus
(V) Cherry Tomato and Avocado Timbales with a grating of Basil and Ginger
*
Mascarpone and Maple Pecan Fudge Sachertorte
*
Port served with Assortment of Mature French Cheeses

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Rachael/PoshMenuGenerator