Baked Swordfish Parcel accompanied by a Black Cherry and Cumin Seed Roulade
Smoked Haddock in Yellow Zucchini Jus layered with Stilton Cous Cous , accompanied by a Marinated Baby Leek Compôte
(V) Madeira Confit with Lightly Grilled Chicory and a Stilton and Butter Mousse
*
Pan Fried Dover Sole with a sprinkling of Basil and Crushed Provençale Rocket
Sautéed Pheasant served with a grating of Baby Spinach and a Puréed Scottish Cherry Tomato Sorbet
(V) Madeira enveloped in Banana Leaf with a Garlic and Slow Roasted Black Cherry Purée and a Cumin Seed and Slow Braised Fig Infusion
*
Cherry Creme Confit with Walnut Foam
*
Mature Cognac

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