Sea Bass in Avocado Compôte served on a bed of Wild Rice , with a grating of Goat's Cheese
Baked Veal Parcel served with a sprinkling of Butternut Squash
(V) Sliced Watermelon accompanied by a Chicory and Garden Peas Roulade
*
Slices of Whole Roasted Veal with Glazed Wild Almond
Wood Pigeon in Artichoke Jus filled with Wilted Spinach , accompanied by a Cherry Tomato and Butternut Squash Mousse
(V) Asparagus and Caper Symphony served on a bed of Wilted Spinach , accompanied by a Garlic and Madeira Roulade
*
Coconut Sabayon with Vanilla Ice Cream
*
Aged Port served with Artisanal Stilton

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Rachael/PoshMenuGenerator