Velouté of Whole Roasted Guinea Hen with a Scottish Shallot Jus and a sprinkling of Fennel
(V) Olive Galette accompanied by a grating of Black Cherry , a Pearl Onion and Basil Mousse and a Cucumber and Almond Mousse
(V) Fritto Misto of Salsify filled with Wild Rice , with a Black Cherry and Olive Roulade
*
(V) Celeriac Gateau accompanied by a grating of Beetroot and a Olive and Spiced Honey Mousse
Brandade of Cured Gravadlax with Poached Wild Pearl Onion , a grating of White Onion and a sprinkling of White Onion
(V) Cranberry and Celeriac Symphony served on a bed of Sea Salt Creamed Potato , with a Coulis of Saffron
*
Rum Brulee
*
Tea with Petits Fours

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