Baked Langoustine Parcel served with Poached Wild Wild Mushroom and a Coulis of Thinly Sliced Local Pine Nut
(V) Cherry Tomato Confit with a Poached Scottish Sun-dried Tomato Infusion , Scottish Wild Mushroom and Scottish Cumin Seed
(V) Tian of Rocket and Baby Spinach with a Red Onion and Pine Nut Roulade and a grating of Madeira
*
Pan Fried Gravadlax in Beetroot Coulis served with a Fig and Cranberry Mousse
Whole Roasted Dover Sole in Caper Purée with a grating of Madeira and a Purée of Ginger
(V) Fritto Misto of Cucumber served with a grating of Fennel
*
Tiramisu
*
Perpetual Coffee with Mints

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Rachael/PoshMenuGenerator