(V) Asparagus Confit filled with Wild Rice , served with Puréed Cumin Seed
(V) Cranberry and Red Onion Soup accompanied by a Thyme Compôte
(V) Almond and Rocket Timbales layered with Lime Cous Cous , with a Coulis of Wild Mushroom Poivrade
*
Seviche of Whole Roasted Wood Pigeon accompanied by a Chicory and Cherry Tomato Mousse , a sprinkling of Beetroot and a Coulis of White Wine
Veal with a Parsnip and Thinly Sliced Cranberry Mousse and a Cranberry puree Sorbet
(V) Fennel Galette layered with White Wine Cous Cous , with a Avocado and Garden Peas Roulade
*
Sachertorte
*
Mature Port accompanied by Selection of Mature Cheeses

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Rachael/PoshMenuGenerator