(V) Garlic Galette stuffed with Cumin Cous Cous , with a Scottish Sun-dried Tomato Infusion
Filet Mignon in Yellow Zucchini Sorbet with a Sorbet of Fig and Glazed Artichoke and a Madeira and Olive Roulade
(V) Garlic in Fig Sauce served with a Jus of Stilton and Honey and a Cucumber and Saffron Infusion
*
Seviche of King Salmon stuffed with Red Wine Cous Cous , served with a Slow Braised Madeira Coulis
Pressé of Duckling stuffed with Wilted Spinach , served with a sprinkling of Pine Nut
(V) Cucumber Galette with a Coconut Milk Coulis
*
Honey Tartlet with a Drambuie and Chocolate Truffle Purée
*
Mature Cognac accompanied by Superior Yarg

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Rachael/PoshMenuGenerator