(V) Tian of Butternut Squash and Cumin Seed served with a Pearl Onion and Slow Roasted Poppy Seed Sorbet and a sprinkling of Poppy Seed
Slices of Seared Duckling served with a Red Onion and Sweet Glazed Sun-dried Tomato Coulis , a Cracked English Fig Purée and a White Onion and Lime Sorbet
(V) Sliced Watermelon with a Goat's Cheese and Asparagus Roulade and a Black Cherry and Rocket Mousse
*
Venison stuffed with Sliced Aubergine , accompanied by a Almond and Pine Nut Mousse
Swordfish filled with Potato Lyonnaise , with a Thinly Sliced Scottish Salsify Compôte
(V) Cumin Seed Galette served with a sprinkling of Red Onion
*
Mint Consommé with Coffee Ice Cream
*
Aged Port

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Rachael/PoshMenuGenerator