Pheasant Soup with a grating of Chicory
(V) Avocado Galette served on a bed of Sliced Aubergine , with a Black Cherry Poivrade Compôte
(V) Sun-dried Tomato Galette filled with Potato Lyonnaise , with Fennel and Thyme
*
Braised Monkfish in Caper Infusion served with Cranberry puree , a Mousse of Salsify and Braised Chicory and a Sorbet of Puréed Garlic
Cutlet of Chargrilled Sea Bass with a Infusion of English Endive
(V) Garden Peas wrapped in Banana Leaf filled with Sliced Aubergine , served with a sprinkling of Baby Spinach
*
White Chocolate Truffle with Ratafia Biscuits
*
Finest Cognac accompanied by Finest Yarg

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Rachael/PoshMenuGenerator