Pressed Venison and Madeira Terrine served with a sprinkling of Fennel
Gravadlax Soup served with a Cranberry and White Onion Roulade
(V) Fig and Endive Timbales served on a bed of Wild Rice , accompanied by Honey
*
Guinea Hen in Sun-dried Tomato Sorbet served on a bed of Wilted Spinach , served with a Thyme Compôte
(V) Yellow Zucchini Galette with Baby Spinach and Ginger
(V) Madeira and Garlic Timbales with a Infusion of Yellow Zucchini and Crushed Asparagus and a English Madeira Compôte
*
Tiramisu
*
Mature Port with Superior Yarg

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Rachael/PoshMenuGenerator