Venison accompanied by a Sorbet of Toasted Wild Mushroom and a Sun-dried Tomato and Butternut Squash Roulade
Terrine of Venison with a Purée of Fig puree and a grating of Poppy Seed
(V) Endive in Fig Sauce accompanied by Pearl Onion Poivrade
*
Pan Fried King Salmon in White Onion Coulis stuffed with Thyme Creamed Potato , served with a Baby Spinach and Lightly Grilled Wilted Sorrel Jus
Gravadlax with a Mousse of Baby Spinach Poivrade and a grating of Black Cherry
(V) Fennel in Celeriac Sauce served on a bed of Aromatic Rice , with a sprinkling of Basil
*
Raspberry and Poached Pear Zabaglione
*
Coffee with Mints

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Rachael/PoshMenuGenerator