(V) Sliced Watermelon with a Mousse of Artichoke puree
(V) Fritto Misto of Garden Peas with a Red Wine Purée
(V) Tian of Endive and Parsnip with a Endive and Basil Roulade
*
Pan Fried Gravadlax in Banana Leaf accompanied by a Sorbet of Rocket and Poached Fennel and a Chicory and Butternut Squash Roulade
Chargrilled King Salmon enveloped in Banana Leaf with a grating of Celeriac , a grating of Wild Mushroom and a Mousse of Almond and Shaved Basil
(V) Beetroot Confit served on a bed of Wilted Spinach , with a Parsnip puree Sorbet
*
Coconut Zabaglione
*
Special Reserve Port

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Rachael/PoshMenuGenerator