Smoked Salmon Gravadlax with a sprinkling of Wild Mushroom and a sprinkling of Fig
Baked Dover Sole Parcel with a sprinkling of Parsnip
(V) Red Onion and Wild Mushroom Soup served with Lemongrass and Stilton
*
Supreme of Seared Gravadlax with a Cucumber puree Purée and a Lightly Grilled Fig Coulis
Braised Swordfish served on a bed of Wild Rice , with a Rocket and Endive Mousse
(V) Garlic Galette served with a sprinkling of Almond , a Infusion of Cranberry Poivrade and a sprinkling of Almond
*
Cherry Creme and Honey Zabaglione
*
Coffee with Petits Fours

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Rachael/PoshMenuGenerator