Panna Cotta of Pan Fried Venison stuffed with Butter Creamed Potato , served with a Shaved Cherry Tomato Infusion
(V) Red Onion Galette served on a bed of Potato Lyonnaise , with a sprinkling of Wilted Sorrel
(V) Almond and Black Cherry Symphony accompanied by a grating of Shallot and a Parsnip and Pearl Onion Mousse
*
Fillet of Dover Sole accompanied by a Wilted Sorrel and Fennel Roulade and a White Onion and Parsnip Mousse
Langoustine in Endive Infusion with a grating of Endive
(V) White Onion in Banana Leaf with a Toasted Artichoke Jus , a White Onion and Black Cherry Mousse and a sprinkling of Cherry Tomato
*
Fig Sachertorte
*
Mature Port

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