(V) Wild Mushroom and Cherry Tomato Soup with a Caper and Goat's Cheese Mousse
Pressed Corn-fed Chicken and Garlic Terrine with a grating of Madeira
(V) Fritto Misto of Garden Peas served on a bed of Sliced Aubergine , accompanied by a sprinkling of Fig
*
King Salmon in Olive Coulis stuffed with Red Wine Cous Cous , accompanied by a Pine Nut Poivrade Mousse
Guinea Fowl served on a bed of Thyme Creamed Potato , served with a Purée of Shaved Basil
(V) Yellow Zucchini in Wilted Sorrel Sauce accompanied by a grating of Pine Nut , a Mousse of Avocado puree and a Purée of Celeriac and Braised Parsnip
*
Brulee
*
Aged Port

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Rachael/PoshMenuGenerator