Cured Smoked Haddock in Wild Mushroom Mousse served on a bed of Aromatic Rice , with a Compôte of Buttered Scottish Shallot
Baked Maine Lobster Parcel accompanied by a Wild Mushroom and Stilton Mousse
(V) Cranberry and Celeriac Symphony with a sprinkling of Goat's Cheese
*
Duckling with a sprinkling of Avocado and Coconut Milk
Whole Roasted Dover Sole in Garden Peas Mousse with a grating of Cucumber and a grating of Butternut Squash
(V) Olive Gateau with a Sorbet of Local Artichoke
*
Pistachio Soufflé with a Vanilla Jus
*
Fruit tea with Petits Fours

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Rachael/PoshMenuGenerator