(V) Sliced Watermelon accompanied by a Toasted Scottish Parsnip Purée and Salsify and Thinly Sliced Sun-dried Tomato
Pheasant Soup with a Baby Spinach and White Onion Mousse and a Poppy Seed and Cherry Tomato Mousse
(V) Sliced Watermelon with a sprinkling of Fig
*
Panna Cotta of Dover Sole served on a bed of Wild Rice , with Toasted Garlic
Dover Sole in Caper Infusion layered with Aromatic Rice , with a Scottish Butternut Squash Mousse
(V) Celeriac Confit served with a Garlic Poivrade Jus and a Slow Braised Pine Nut Infusion
*
Sachertorte
*
Aged Port

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Rachael/PoshMenuGenerator