Baked Guinea Fowl Parcel accompanied by a grating of Artichoke
(V) Yellow Zucchini enveloped in Banana Leaf served on a bed of Potato Lyonnaise , with a Artichoke and Cranberry Roulade
(V) Fig and Artichoke Symphony with a Shallot Poivrade Sorbet and a Wilted Sorrel and Asparagus Roulade
*
Gravadlax Tournedos layered with Wilted Spinach , accompanied by Marinated Provençale Sun-dried Tomato
Monkfish in Garlic Sorbet served with a sprinkling of Cumin Seed , a Slow Braised Endive Purée and a Fennel and Wild Mushroom Roulade
(V) Fig in Poppy Seed Sauce served with a Compôte of Fennel Poivrade and a grating of Pearl Onion
*
Sachertorte
*
Finest Port

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Rachael/PoshMenuGenerator