Gravadlax with a grating of Beetroot and a grating of Baby Spinach
Venison Tournedos accompanied by a grating of Parsnip and a Wild Mushroom and Black Cherry Roulade
(V) Butternut Squash in Asparagus Sauce accompanied by a Pearl Onion and Rocket Roulade and a Artichoke Poivrade Purée
*
Dover Sole with a Yellow Zucchini and Artichoke Mousse
Etuvé of Braised Langoustine accompanied by a Infusion of Scottish Artichoke and a Caper and Cherry Tomato Roulade
(V) Poppy Seed and Wild Mushroom Timbales with a Wild Mushroom and Yellow Zucchini Mousse
*
Caramel Confit with Ratafia Biscuits
*
Special Reserve Port with Superior Yarg

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Rachael/PoshMenuGenerator