Ganache of Pheasant served with a Caper and Chicory Roulade
(V) Baby Spinach in Banana Leaf with a Garden Peas and Pearl Onion Roulade , a Asparagus puree Jus and Yellow Zucchini and Poached Cranberry
(V) Cherry Tomato Gateau accompanied by a Celeriac and Chicory Roulade and a Mousse of Glazed Butternut Squash
*
Sea Bass Tournedos with a Buttered Asparagus Jus and a Butternut Squash and Almond Roulade
Wood Pigeon Tournedos served with a Coulis of Lightly Grilled Avocado , Yellow Zucchini Poivrade and a Sun-dried Tomato puree Mousse
(V) Asparagus and Pearl Onion Timbales served with a Coconut Milk and Saffron Compôte , a sprinkling of Basil and a Compôte of Thyme
*
Lemon Mousse with Caramel Coulis
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Aged Port

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Rachael/PoshMenuGenerator