Whole Roasted Venison served with a Poached Basil Purée , a sprinkling of Black Cherry and a Jus of Fennel and Saffron
(V) Sliced Watermelon with a Poppy Seed and Cumin Purée
(V) Cherry Tomato and Beetroot Symphony with a grating of Black Cherry and a Sorbet of Local Cherry Tomato
*
Carpaccio of Sautéed Wood Pigeon with a Wilted Sorrel and Salsify Roulade , a Coulis of Rocket and Shaved Cranberry and a Poached Wild Garlic Infusion
Guinea Fowl in Avocado Mousse with Slow Braised Poppy Seed and a Thinly Sliced Baby Leek Jus
(V) Poppy Seed and Goat's Cheese Timbales with a Sun-dried Tomato and Baby Leek Roulade and a Sorbet of Scottish Celeriac
*
Cinnamon Sachertorte
*
Fairly traded Fruit tea with Belgian chocolates

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Rachael/PoshMenuGenerator