Pheasant Soup served with Baby Leek puree and a Sun-dried Tomato and Black Cherry Mousse
(V) Celeriac and Chicory Symphony served with a Sun-dried Tomato and Honey Sorbet
(V) Pine Nut Galette accompanied by a Wilted Sorrel and White Onion Mousse and a Compôte of Slow Braised Artichoke
*
Sea Bass Tournedos with a grating of Pine Nut and a Chicory and Salsify Mousse
Maine Lobster Tournedos served with a Endive and Olive Mousse and Beetroot puree
(V) Salsify Gateau stuffed with Coconut Milk Creamed Potato , with a Red Onion Poivrade Compôte
*
Nutmeg Compôte with Ratafia Biscuits
*
Caribbean Fruit tea

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Rachael/PoshMenuGenerator