Baked Pheasant Parcel with a Seared Avocado Purée and a Pearl Onion and Cucumber Mousse
Guinea Fowl in Artichoke Jus served with a Buttered Local Baby Spinach Coulis , a sprinkling of Goat's Cheese and a sprinkling of Chicory
(V) Caper and Baby Leek Timbales served on a bed of Wild Rice , served with a Avocado Poivrade Infusion
*
Fillet of Cured Guinea Hen with a White Wine Mousse and a Thyme and Ginger Mousse
(V) Fritto Misto of Wild Mushroom accompanied by a Compôte of Garden Peas and Shaved Avocado , Endive and Honey and a Infusion of Shallot Poivrade
(V) Caper in Avocado Sauce with a Salsify and Basil Roulade
*
Sachertorte
*
Cognac with Mature Yarg

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Rachael/PoshMenuGenerator