Supreme of Duckling accompanied by Provençale Salsify
(V) Sliced Watermelon accompanied by Basil Poivrade
(V) Wild Mushroom Gateau served with a Compôte of Toasted Local Black Cherry and a Fennel and Madeira Roulade
*
Corn-fed Chicken served on a bed of Potato Lyonnaise , accompanied by Black Cherry puree
Etuvé of Pan Fried Gravadlax served on a bed of Wilted Spinach , served with a Garlic and Lightly Grilled Shallot Mousse
(V) Fritto Misto of Celeriac with a sprinkling of Poppy Seed , a Black Cherry and Basil Roulade and a Asparagus puree Infusion
*
Blueberry Tiramisu
*
Cognac served with Artisanal Stilton

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Rachael/PoshMenuGenerator