Panna Cotta of Sautéed Swordfish filled with Aromatic Rice , served with Almond and Marinated Sun-dried Tomato
Smoked Haddock Tournedos served with a sprinkling of Baby Spinach and a Honey Coulis
(V) Baby Spinach Galette with a Provençale Cucumber Coulis , a Endive and Toasted Basil Coulis and a grating of Cumin Seed
*
Velouté of Guinea Fowl layered with Sliced Aubergine , with a Parsnip and Cranberry Roulade
Chargrilled King Salmon accompanied by a Mousse of Fennel puree , a grating of Fennel and a Artichoke and Crushed Salsify Purée
(V) Cranberry in Baby Spinach Sauce stuffed with Aromatic Rice , served with Cucumber and Thinly Sliced Poppy Seed
*
Rum Zabaglione
*
Coffee with Mints

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Rachael/PoshMenuGenerator