(V) Almond and Parsnip Soup served with Beetroot and Caramelised Black Cherry
Veal Soup accompanied by a Beetroot and Wilted Sorrel Roulade and Blackened Local Poppy Seed
(V) Caper and Black Cherry Timbales served with a Red Onion and Wilted Sorrel Mousse and a Red Onion and Lightly Grilled Cucumber Purée
*
(V) Fritto Misto of Avocado with Sun-dried Tomato and Cumin and a sprinkling of Baby Spinach
Guinea Fowl Tournedos accompanied by a Asparagus and Fig Roulade , a sprinkling of Red Onion and a Asparagus and Poppy Seed Mousse
(V) Endive enveloped in Banana Leaf served on a bed of Thyme Cous Cous , with a Fig and Endive Roulade
*
Pineapple Sachertorte
*
Special Reserve Port accompanied by Mature Stilton

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Rachael/PoshMenuGenerator