Cured Duckling served on a bed of Wild Rice , served with a Baby Leek and Celeriac Mousse
Cassoulét of Cured Langoustine with a Cranberry and Butternut Squash Roulade and a grating of Black Cherry
(V) Basil and Caper Soup accompanied by a sprinkling of White Onion
*
Supreme of Sautéed Langoustine stuffed with Potato Lyonnaise , served with a Sun-dried Tomato and Cracked Sun-dried Tomato Infusion
Cured Veal in Shallot Infusion filled with Wild Rice , accompanied by Shallot Poivrade
(V) Salsify Galette accompanied by a sprinkling of Olive and a Goat's Cheese Poivrade Compôte
*
Walnut and Coffee Brulee
*
Mature Port

---

Rachael/PoshMenuGenerator