(V) Tian of Black Cherry and Yellow Zucchini served with a Sorbet of Butter
Supreme of Whole Roasted Guinea Hen with a Black Cherry and Avocado Mousse
(V) Endive and Pine Nut Symphony stuffed with Wilted Spinach , served with a sprinkling of Fig
*
Carpaccio of Braised Venison accompanied by a grating of Cranberry
Cassoulét of Pan Fried Venison with Caramelised Continental Butternut Squash and a grating of Fennel
(V) Garlic and Artichoke Timbales with a Poppy Seed and Baby Leek Roulade and Crushed Wild Sun-dried Tomato
*
Vanilla Torte with a Vanilla Infusion
*
Special Reserve Port served with Mature Stilton

---

Rachael/PoshMenuGenerator