(V) Fennel and Beetroot Soup with a grating of Almond
(V) Olive and Shallot Timbales served on a bed of Sliced Aubergine , served with a sprinkling of Caper
(V) Shallot in Goat's Cheese Sauce served with a sprinkling of Madeira and a White Wine Jus
*
Gravadlax stuffed with Sliced Aubergine , with Balsamic Vinegar and Lemongrass
Carnaroli Risotto of King Salmon with a Glazed Pine Nut Sorbet and a Slow Roasted Artichoke Coulis
(V) Cucumber Confit accompanied by a Fennel and Red Onion Mousse and a Yellow Zucchini and Wild Mushroom Roulade
*
Kiwi and Strawberry Zabaglione
*
Aged Port

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Rachael/PoshMenuGenerator