Seared Pheasant in Goat's Cheese Purée with a Chicory puree Mousse and a Basil puree Jus
Smoked Haddock Tournedos served on a bed of Wilted Spinach , with Provençale Caper
(V) Baby Leek Galette accompanied by a Madeira puree Sorbet and a grating of White Onion
*
Chargrilled Guinea Fowl in Banana Leaf served with a Butternut Squash and Garden Peas Mousse , a Cherry Tomato and Avocado Mousse and a Wild Mushroom and Fig Roulade
Ragout of Pan Fried Dover Sole with a grating of Chicory , a Salsify and Cherry Tomato Roulade and a Compôte of Madeira puree
(V) Celeriac in White Onion Sauce stuffed with White Wine Cous Cous , with Asparagus Poivrade
*
Brulee
*
Aged Port served with Selection of Superior Cheeses

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Rachael/PoshMenuGenerator