Wood Pigeon Soup with a Cucumber and Cherry Tomato Roulade and a Fennel and Almond Roulade
(V) Chicory in Pine Nut Sauce with a Fig Poivrade Purée
(V) Sliced Watermelon with a Compôte of Poached Olive and a sprinkling of Wilted Sorrel
*
Venison stuffed with Sliced Aubergine , served with a Glazed Local Endive Purée
Maine Lobster in Madeira Coulis with a Cumin Seed puree Infusion and a Scottish Black Cherry Jus
(V) Cherry Tomato Gateau served on a bed of Spiced Honey Creamed Potato , with a Cucumber Poivrade Compôte
*
Grand Marnier Consommé with Rum Foam
*
Columbian Coffee served with Mints

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Rachael/PoshMenuGenerator