Duckling in Beetroot Compôte served with a Celeriac and Pine Nut Mousse , Ginger and Ginger and a Infusion of Rocket puree
Whole Roasted Swordfish in Banana Leaf accompanied by a Beetroot and Puréed Celeriac Mousse , a sprinkling of Pine Nut and a Sun-dried Tomato Poivrade Mousse
(V) Sliced Watermelon accompanied by a Marinated Wild Fig Infusion
*
Whole Roasted Sea Bass in Fig Sorbet accompanied by a Slow Roasted Scottish Madeira Coulis and a Parsnip and Almond Roulade
Sautéed Filet Mignon filled with Balsamic Vinegar Cous Cous , served with Continental Wild Mushroom
(V) Endive Gateau served with a sprinkling of Poppy Seed and a grating of Garlic
*
Grand Marnier Truffle with Lemon Coulis
*
Coffee served with Belgian chocolates

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Rachael/PoshMenuGenerator