(V) Cranberry and Artichoke Timbales layered with Wild Rice , served with a Slow Braised Black Cherry Coulis
(V) Sliced Watermelon accompanied by a sprinkling of Pine Nut and a Cucumber Poivrade Jus
(V) Rocket and Endive Soup accompanied by Avocado and White Wine
*
Fillet of Swordfish accompanied by a Caper and Sea Salt Purée and a Baby Spinach and Pearl Onion Mousse
Duckling with a grating of Garden Peas , a sprinkling of Caper and a sprinkling of Artichoke
(V) Yellow Zucchini and Cherry Tomato Timbales with a grating of Salsify and a grating of Cranberry
*
Fig and Maple Pecan Fudge Brulee
*
Aged Port

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Rachael/PoshMenuGenerator