(V) Parsnip in Parsnip Sauce with a Celeriac and Shallot Roulade , a Caper and Slow Braised Cumin Seed Compôte and a sprinkling of Pine Nut
(V) Tian of Fig and Pearl Onion served with Coconut Milk and Butter
(V) Tian of Basil and Madeira served with Provençale Goat's Cheese
*
Pan Fried Filet Mignon in Cumin Seed Compôte accompanied by a Sun-dried Tomato Poivrade Compôte and a Crushed Endive Jus
King Salmon Tournedos with a Chicory and Cucumber Roulade
(V) Garden Peas Confit accompanied by a grating of Celeriac and a grating of Celeriac
*
Champagne and Lemon Tiramisu
*
Columbian Coffee with Petits Fours

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Rachael/PoshMenuGenerator