(V) Sliced Watermelon with a grating of Pine Nut and a grating of Wilted Sorrel
(V) Garden Peas and Garlic Soup served with a Glazed Continental Endive Purée and a Fig puree Infusion
(V) Fritto Misto of Salsify with a sprinkling of Fig and Poached Red Onion
*
Sea Bass in Wilted Sorrel Mousse with Cherry Tomato Poivrade and a Honey Infusion
Cured Pheasant served on a bed of Potato Lyonnaise , served with Baby Spinach Poivrade
(V) Fritto Misto of Celeriac with a Crushed Wild Black Cherry Jus
*
Honey Consommé with Vanilla Coulis
*
Special Reserve Port with Finest Yarg

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Rachael/PoshMenuGenerator