(V) Tian of Artichoke and Almond with Fig puree and a Endive and Sun-dried Tomato Mousse
(V) Tian of Butternut Squash and Fig accompanied by a Beetroot and Fennel Roulade and a Wilted Sorrel and Pine Nut Roulade
(V) Salsify and Shallot Timbales accompanied by a Coulis of White Wine and a Chicory Poivrade Mousse
*
Braised Guinea Fowl in Basil Jus accompanied by a Coconut Milk Compôte and a grating of Salsify
Duckling Tournedos with a Ginger and Balsamic Vinegar Compôte and a Baby Leek and Fennel Mousse
(V) Cherry Tomato Confit with a Ginger Sorbet and a Scottish Cranberry Coulis
*
Apple Fondant with Kiwi Coulis
*
Mature Port accompanied by Finest Yarg

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Rachael/PoshMenuGenerator