Chargrilled Sea Bass layered with Wild Rice , with a Coulis of Baby Spinach puree
Pressed Gravadlax and White Onion Terrine with Pine Nut Poivrade
(V) Tian of Almond and Asparagus with a Cumin Seed puree Coulis and a Jus of Butter and Lime
*
Sautéed Sea Bass in Baby Spinach Mousse served with a sprinkling of Caper
Smoked Haddock in Yellow Zucchini Infusion served on a bed of Butter Cous Cous , with a Sorbet of Spiced Honey
(V) Avocado in Banana Leaf with a Butter and Thyme Jus and a Basil puree Compôte
*
Brulee
*
Superior Port

---

Rachael/PoshMenuGenerator