Sea Bass layered with Wilted Spinach , with Puréed Pearl Onion
(V) Baby Spinach and Goat's Cheese Timbales accompanied by a grating of Endive , a sprinkling of Goat's Cheese and Lightly Grilled Salsify
(V) Fennel and Artichoke Soup with a Basil and Madeira Roulade and a sprinkling of White Onion
*
Smoked Haddock Tournedos served with a Caper and Chicory Mousse and a Black Cherry Poivrade Coulis
Swordfish in Caper Compôte layered with Potato Lyonnaise , with a Sun-dried Tomato and Garlic Mousse
(V) Fritto Misto of Black Cherry with a Mousse of Lime and White Wine and Chicory puree
*
Blueberry Mousse with Raspberry Ice Cream
*
Tea accompanied by Thins

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Rachael/PoshMenuGenerator