(V) Parsnip encased in Banana Leaf served on a bed of Stilton Creamed Potato , served with Balsamic Vinegar
(V) Tian of Cranberry and Cranberry accompanied by a Cucumber and Endive Roulade and a grating of Cherry Tomato
(V) Beetroot and Asparagus Soup with a Honey Compôte and a sprinkling of Salsify
*
Swordfish Tournedos served with a Cranberry and Sea Salt Purée and a sprinkling of Chicory
Braised Sea Bass wrapped in Banana Leaf with a Caper and Butternut Squash Roulade , a Purée of Ginger and a Shallot and Cucumber Roulade
(V) Fig and Garden Peas Timbales served with a sprinkling of Almond
*
Pineapple Brulee
*
Tea with Mints

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Rachael/PoshMenuGenerator