Wood Pigeon Soup with a Baby Leek and Almond Roulade and a Baby Spinach Poivrade Purée
(V) Sliced Watermelon with a sprinkling of Black Cherry
(V) Madeira Galette served with a Endive and Avocado Mousse and a Cherry Tomato and Butter Jus
*
Monkfish in Parsnip Coulis stuffed with Potato Lyonnaise , accompanied by Endive Poivrade
Veal with Fig puree and a grating of Basil
(V) Asparagus in Sun-dried Tomato Sauce served on a bed of Potato Lyonnaise , served with a Endive and Rocket Roulade
*
Pineapple Consommé with Ratafia Biscuits
*
Finest Cognac served with Mature Stilton

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Rachael/PoshMenuGenerator