Cured Wood Pigeon in Shallot Infusion with a Coulis of Balsamic Vinegar and Saffron , a Fig Poivrade Coulis and a Baby Spinach and Shallot Mousse
Terrine of Guinea Hen served with a Jus of Glazed Scottish Butternut Squash and a grating of Black Cherry
(V) Sliced Watermelon with a grating of Fennel and a Local Pearl Onion Infusion
*
Seviche of Pan Fried Sea Bass accompanied by a Cherry Tomato and Asparagus Roulade and a Coulis of Avocado puree
Ganache of Corn-fed Chicken served with a Seared Salsify Compôte and a Cumin Seed and Artichoke Mousse
(V) Fritto Misto of Pine Nut served on a bed of Potato Lyonnaise , with a Toasted Cucumber Infusion
*
Cherry Creme Sorbet with Ratafia Biscuits
*
Coffee accompanied by Belgian chocolates

---

Rachael/PoshMenuGenerator