Gravadlax in Cranberry Coulis served on a bed of Sliced Aubergine , served with a Rocket Poivrade Compôte
Cured Veal in Banana Leaf served on a bed of Ginger Cous Cous , accompanied by a Mousse of Avocado Poivrade
(V) Almond Gateau accompanied by a Compôte of Artichoke Poivrade , a sprinkling of Endive and a sprinkling of Pine Nut
*
Cassoulét of Dover Sole with a Compôte of Beetroot puree
(V) Fig and Cumin Seed Timbales accompanied by a grating of White Onion and a Purée of Lime and Cumin
(V) Pine Nut Confit served with a Jus of Cracked Cranberry and a sprinkling of Endive
*
Mint Brulee
*
Fruit tea with Mints

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Rachael/PoshMenuGenerator