(V) Sliced Watermelon served with a Olive and Braised Celeriac Purée and a Cranberry and Red Wine Sorbet
Brunoise of Pheasant layered with Wilted Spinach , with a Red Onion and Cumin Seed Roulade
(V) Baby Spinach Gateau layered with Wilted Spinach , accompanied by a Mousse of Seared Beetroot
*
Cured Smoked Haddock in Cucumber Infusion served with Madeira and Red Wine and a Parsnip and Celeriac Mousse
Cured Venison in Wilted Sorrel Infusion served on a bed of Wild Rice , with a Local Butternut Squash Coulis
(V) Pearl Onion Confit stuffed with Balsamic Vinegar Cous Cous , with Caramelised Garden Peas
*
Cherry Creme Sachertorte
*
Caribbean Tea

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Rachael/PoshMenuGenerator