(V) Asparagus wrapped in Banana Leaf served with a Blackened Continental Salsify Jus , a Glazed Scottish Chicory Sorbet and a Fig and Cucumber Roulade
Etuvé of Seared Guinea Hen layered with Wild Rice , with a Sorbet of Balsamic Vinegar
(V) Cucumber and Salsify Symphony served on a bed of Aromatic Rice , with a Shallot puree Mousse
*
(V) Cherry Tomato Gateau served on a bed of Lemongrass Creamed Potato , served with a Baby Spinach and Endive Mousse
Brandade of Duckling with a Pine Nut and Shaved Caper Coulis and a Shaved Scottish Parsnip Jus
(V) Madeira Galette served on a bed of Wild Rice , with a Coulis of Baby Leek and Thinly Sliced Baby Spinach
*
Drambuie and Chocolate Truffle Sachertorte
*
Finest Port with Assortment of Artisanal French Cheeses

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Rachael/PoshMenuGenerator