Whole Roasted Gravadlax served on a bed of Sea Salt Cous Cous , served with a Jus of Spiced Honey
Pheasant Soup with a grating of Shallot
(V) Tian of Pine Nut and Yellow Zucchini with a Caper Poivrade Coulis and a sprinkling of Pine Nut
*
Cured Langoustine in Banana Leaf with a Baby Spinach and Wilted Sorrel Mousse , a grating of Baby Leek and a Rocket puree Jus
Fragrant Steamed Cushion of Pheasant stuffed with Wild Rice , with a Rocket and Endive Mousse
(V) Wilted Sorrel Confit accompanied by a Compôte of Seared Pine Nut , a grating of Chicory and a grating of Black Cherry
*
Brulee
*
Coffee served with Belgian chocolates

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Rachael/PoshMenuGenerator