Baked Sea Bass Parcel with a Celeriac and Cranberry Mousse
Smoked Salmon Gravadlax served with a Puréed Fig Mousse and a Almond and Fennel Roulade
(V) Tian of Madeira and Yellow Zucchini accompanied by a grating of Salsify
*
Pressé of Veal accompanied by a Infusion of Caper Poivrade , a sprinkling of Wilted Sorrel and Lightly Grilled Wild Mushroom
Cured Filet Mignon enveloped in Banana Leaf served with a sprinkling of Salsify and a Fennel and Celeriac Roulade
(V) Caper enveloped in Banana Leaf with a sprinkling of Artichoke
*
Fig and Walnut Tiramisu
*
Special Reserve Port accompanied by Assortment of Mature French Cheeses

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