Terrine of Guinea Fowl with a grating of Wild Mushroom and Sea Salt and Honey
(V) Baby Spinach Confit stuffed with Potato Lyonnaise , served with a Local Artichoke Compôte
(V) Almond Gateau with a Celeriac and Butternut Squash Roulade
*
Whole Roasted Langoustine layered with Aromatic Rice , accompanied by a sprinkling of Garlic
Swordfish Tournedos served with Sea Salt and a grating of Wild Mushroom
(V) Basil and Sun-dried Tomato Timbales layered with Ginger Cous Cous , served with a Poached Continental Celeriac Infusion
*
Cinnamon and White Chocolate Zabaglione
*
Perpetual Tanzanian Fruit tea

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Rachael/PoshMenuGenerator