Braised Guinea Hen in Celeriac Sorbet with a Cranberry and Asparagus Mousse and a grating of Red Onion
Smoked Salmon Gravadlax with a Sorbet of Coconut Milk and Spiced Honey and a grating of Avocado
(V) Tian of Parsnip and Cumin Seed served with a sprinkling of Endive
*
Carpaccio of Guinea Fowl served with a Purée of Cucumber and Spiced Honey and Cumin
Cured Maine Lobster in Goat's Cheese Mousse stuffed with Wilted Spinach , with a Compôte of Olive puree
(V) Goat's Cheese in Garlic Sauce with a sprinkling of Butternut Squash and a Red Onion and Braised Chicory Mousse
*
Tiramisu
*
Port accompanied by Assortment of Superior French Cheeses

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Rachael/PoshMenuGenerator