Cured Maine Lobster in Yellow Zucchini Jus served with a Almond and Thyme Compôte and a Balsamic Vinegar and Coconut Milk Compôte
Cured Monkfish in Caper Sorbet served on a bed of Honey Cous Cous , served with a Spiced Honey Jus
(V) Fritto Misto of Shallot stuffed with Sliced Aubergine , with a Almond and Wilted Sorrel Mousse
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Veal Tournedos with a Cherry Tomato puree Mousse and a Rocket and Goat's Cheese Mousse
Cutlet of Filet Mignon accompanied by a Almond and Pine Nut Roulade and a grating of Madeira
(V) Pine Nut in Madeira Sauce with a Sun-dried Tomato and Wild Mushroom Mousse , a Beetroot and Cumin Seed Roulade and a Jus of Salsify and Glazed Artichoke
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Sachertorte
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Fruit tea served with Thins

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Rachael/PoshMenuGenerator