(V) Butternut Squash in Baby Spinach Sauce with a Almond Poivrade Compôte and a grating of Basil
Panna Cotta of Chargrilled Corn-fed Chicken accompanied by a grating of Endive
(V) Parsnip in Baby Spinach Sauce served on a bed of Potato Lyonnaise , with a Garlic and Wild Mushroom Roulade
*
Venison with a sprinkling of Red Onion
Filet Mignon in Sun-dried Tomato Compôte accompanied by a grating of Wild Mushroom and a Parsnip and Garden Peas Roulade
(V) Cumin Seed in Madeira Sauce filled with Honey Cous Cous , with a grating of Sun-dried Tomato
*
Pistachio Confit with Ginger Coulis
*
Aged Port

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Rachael/PoshMenuGenerator