(V) Tian of Olive and Garden Peas with Red Wine
Corn-fed Chicken Tournedos with a Cumin Seed and Asparagus Mousse , a Butternut Squash and Garden Peas Roulade and a Local Cucumber Coulis
(V) Olive in Poppy Seed Sauce accompanied by a Cranberry and Parsnip Mousse and a Sorbet of Crushed English Caper
*
Medallions of Seared Guinea Hen accompanied by a Madeira puree Coulis and a grating of Madeira
Chargrilled Monkfish in White Onion Sorbet layered with Aromatic Rice , served with a Sun-dried Tomato and Slow Roasted Fennel Purée
(V) Beetroot Confit served on a bed of Wilted Spinach , with a Black Cherry and Parsnip Mousse
*
Brulee
*
Freshly Brewed Columbian Tea

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Rachael/PoshMenuGenerator