(V) Red Onion and Endive Soup served with a Beetroot puree Purée and a grating of Olive
(V) Tian of Pearl Onion and Goat's Cheese accompanied by a Provençale Chicory Infusion and a grating of Goat's Cheese
(V) Madeira and Chicory Symphony accompanied by a grating of Butternut Squash and a Black Cherry puree Purée
*
Filet Mignon with a Garlic Poivrade Coulis
Sautéed Swordfish in Baby Leek Compôte with a Sun-dried Tomato and Spiced Honey Jus
(V) Baby Spinach Galette layered with Wilted Spinach , accompanied by a Celeriac and Butternut Squash Roulade
*
Ginger Tiramisu
*
Special Reserve Port served with Mature Yarg

---

Rachael/PoshMenuGenerator