Seared Wood Pigeon with a Rocket and Black Cherry Mousse and a Thinly Sliced English Fig Coulis
(V) Sliced Watermelon with a sprinkling of Poppy Seed and a Goat's Cheese and Avocado Mousse
(V) Butternut Squash and Parsnip Timbales accompanied by a Mousse of Blackened Celeriac and a Butter Infusion
*
Cured Wood Pigeon enveloped in Banana Leaf served with Cumin and Honey
Langoustine in Madeira Coulis with a Pine Nut and Chicory Mousse and a Red Onion and Endive Roulade
(V) Salsify in Poppy Seed Sauce accompanied by English Fig
*
Citrus Compôte with a Ginger Infusion
*
Finest Columbian Coffee with Petits Fours

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Rachael/PoshMenuGenerator