Baked Monkfish Parcel with a sprinkling of Parsnip and a grating of Wilted Sorrel
Pheasant Tournedos with a Mousse of Caper and Ginger and a Salsify and Beetroot Roulade
(V) Salsify and Sun-dried Tomato Timbales with a Poppy Seed and Wilted Sorrel Mousse
*
Supreme of Corn-fed Chicken with a Saffron Infusion , a Celeriac and Poppy Seed Mousse and a Wilted Sorrel and Caper Roulade
(V) Chicory in Poppy Seed Sauce accompanied by a Coulis of Balsamic Vinegar and a Almond and Marinated Sun-dried Tomato Infusion
(V) Baby Spinach Gateau with a Fennel and Cranberry Roulade
*
Blueberry Sachertorte
*
Superior Port served with Finest Yarg

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Rachael/PoshMenuGenerator