(V) Basil Confit stuffed with Potato Lyonnaise , accompanied by a Slow Roasted Goat's Cheese Purée
Smoked Salmon Gravadlax accompanied by a sprinkling of Shallot
(V) Yellow Zucchini and Endive Timbales with a Olive and Sun-dried Tomato Roulade and a grating of Cherry Tomato
*
Etuvé of Pheasant with Butternut Squash puree and a sprinkling of Celeriac
Guinea Hen Tournedos with a Local Caper Mousse and a White Onion and Caper Mousse
(V) Beetroot Galette served with a sprinkling of Pine Nut and a Jus of Cumin Seed Poivrade
*
Pistachio and Blueberry Zabaglione
*
Mature Cognac served with Assortment of Superior French Cheeses

---

Rachael/PoshMenuGenerator