(V) Sliced Watermelon accompanied by Parsnip Poivrade
Pheasant Soup served with a Coulis of Fig and Stilton and a Pine Nut and White Onion Roulade
(V) Red Onion in Cumin Seed Sauce filled with Coconut Milk Creamed Potato , with a Salsify and Shallot Mousse
*
(V) Cranberry Confit served with a sprinkling of Yellow Zucchini , a Ginger and Balsamic Vinegar Purée and a Seared White Onion Mousse
Pheasant Tournedos with a Red Onion and Red Wine Infusion
(V) Wilted Sorrel and Yellow Zucchini Timbales served on a bed of Wild Rice , accompanied by Blackened Scottish Basil
*
Citrus Compôte with a Maple Pecan Fudge Mousse
*
Aged Port served with Mature Stilton

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Rachael/PoshMenuGenerator