(V) Tian of Asparagus and Butternut Squash accompanied by a Balsamic Vinegar Mousse and Cherry Tomato puree
Langoustine Soup with a Caper puree Infusion and a Mousse of Lime
(V) Cherry Tomato Confit with a sprinkling of Shallot , a Provençale Cherry Tomato Compôte and a Avocado and Cracked Basil Jus
*
Braised Duckling enveloped in Banana Leaf with a Rocket and Baby Leek Roulade and a Salsify and Puréed Sun-dried Tomato Jus
Seared Sea Bass served with a sprinkling of White Onion and a Slow Braised Cumin Seed Jus
(V) Cherry Tomato Gateau with a Fig and Poppy Seed Roulade
*
Brulee
*
Fairly traded Caribbean Tea

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Rachael/PoshMenuGenerator