(V) Beetroot and Pine Nut Soup with Artichoke Poivrade
(V) Tian of Pine Nut and Yellow Zucchini with a Stilton and Thyme Mousse and a grating of Goat's Cheese
(V) Fritto Misto of Wilted Sorrel with a Compôte of Parsnip Poivrade
*
Cured Duckling in Banana Leaf accompanied by a Shallot Poivrade Coulis
Langoustine in White Onion Purée with Sun-dried Tomato and Braised Basil and a Red Wine and Saffron Compôte
(V) Cumin Seed and Garden Peas Timbales with a sprinkling of Parsnip and Seared Provençale Red Onion
*
Drambuie and Chocolate Truffle Cage with Apple Foam
*
Aged Port

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Rachael/PoshMenuGenerator