(V) Fritto Misto of Cherry Tomato served with a grating of Madeira and a sprinkling of Olive
(V) Sliced Watermelon with a Fennel puree Compôte
(V) Tian of Chicory and Cherry Tomato accompanied by a Asparagus puree Purée
*
Feuilletée of Cured Monkfish with a Infusion of Ginger and a Coconut Milk Compôte
Seared Langoustine wrapped in Banana Leaf with a sprinkling of Almond
(V) Shallot Confit served on a bed of Saffron Creamed Potato , with a sprinkling of Endive
*
Blueberry Mousse with Fig Foam
*
Port served with Assortment of Artisanal French Cheeses

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Rachael/PoshMenuGenerator