(V) White Onion and Madeira Soup with a Avocado and Slow Roasted Basil Jus and a grating of Black Cherry
Smoked Salmon Gravadlax with Sun-dried Tomato and Lime and a Almond and Sea Salt Mousse
(V) Baby Leek wrapped in Banana Leaf served on a bed of Lime Cous Cous , with a White Wine Sorbet
*
Etuvé of Whole Roasted Swordfish served with a Lemongrass Coulis
Whole Roasted Monkfish with a Marinated Continental Beetroot Sorbet and a Garlic and Parsnip Mousse
(V) Fritto Misto of Chicory served on a bed of Wild Rice , accompanied by a grating of Endive
*
Peach Zabaglione
*
Cognac with Superior Yarg

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Rachael/PoshMenuGenerator