Sautéed Venison served with a grating of Garden Peas , a sprinkling of Poppy Seed and a Spiced Honey and Cumin Coulis
(V) Sliced Watermelon served with a Toasted Provençale Celeriac Compôte
(V) Fritto Misto of Parsnip accompanied by a Scottish Pearl Onion Purée
*
Pan Fried Dover Sole in Pine Nut Purée with a Basil and Wild Mushroom Roulade and a Basil and Yellow Zucchini Mousse
Pan Fried Wood Pigeon layered with Sliced Aubergine , with a sprinkling of Yellow Zucchini
(V) Beetroot Galette with a Sorbet of Honey and a sprinkling of Cranberry
*
Citrus and Honey Tiramisu
*
Perpetual Columbian Coffee with Petits Fours

---

Rachael/PoshMenuGenerator