(V) Shallot and Cucumber Timbales with a Coulis of Shallot Poivrade and a sprinkling of Basil
Gravadlax filled with Sea Salt Cous Cous , with Black Cherry Poivrade
(V) Tian of Asparagus and Salsify served with a White Wine and Saffron Jus
*
Dover Sole Tournedos with a Salsify and Sweet Glazed Goat's Cheese Jus and a grating of White Onion
Wood Pigeon in Endive Purée accompanied by a sprinkling of Cherry Tomato
(V) Avocado and Almond Timbales served with a sprinkling of Cherry Tomato and a Honey Jus
*
Walnut Truffle with a Lemon Infusion
*
Special Reserve Port with Artisanal Stilton

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Rachael/PoshMenuGenerator