Chargrilled Smoked Haddock in Madeira Purée with a Black Cherry and Slow Braised Almond Coulis and a Wild Mushroom and Asparagus Mousse
Whole Roasted Maine Lobster in Endive Compôte served with a Mousse of Garden Peas and Blackened Black Cherry
(V) Salsify and Asparagus Timbales accompanied by a Artichoke and Balsamic Vinegar Compôte and a Garden Peas and Wild Mushroom Roulade
*
Veal in Red Onion Mousse served on a bed of Potato Lyonnaise , with a Pearl Onion puree Infusion
Wood Pigeon in Sun-dried Tomato Sorbet accompanied by a Rocket and Cucumber Roulade and a Jus of Slow Braised Continental Chicory
(V) Asparagus Gateau served on a bed of Wild Rice , served with a Jus of Cranberry puree
*
Blueberry Consommé with Poached Pear Coulis
*
Perpetual Tanzanian Tea accompanied by Thins

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Rachael/PoshMenuGenerator