Swordfish Tournedos served on a bed of Sliced Aubergine , accompanied by a Poppy Seed Poivrade Sorbet
Seared Gravadlax with a grating of Wilted Sorrel and a Fig and Artichoke Mousse
(V) Wild Mushroom and Garlic Soup with a Baby Leek and Pine Nut Mousse and a Thyme and Coconut Milk Jus
*
Cured Venison enveloped in Banana Leaf with a Spiced Honey Jus
Venison Tournedos with a Pearl Onion and Black Cherry Roulade , a Sun-dried Tomato and Saffron Compôte and a grating of Shallot
(V) Fritto Misto of Cucumber stuffed with Potato Lyonnaise , with a Fennel and Black Cherry Roulade
*
Poached Pear and Peach Brulee
*
Special Reserve Port

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Rachael/PoshMenuGenerator