Sea Bass in Goat's Cheese Infusion accompanied by a Mousse of Butter and Balsamic Vinegar and a Provençale Asparagus Purée
Sautéed Veal wrapped in Banana Leaf with a Caper and Wilted Sorrel Roulade , a Scottish Fig Coulis and a grating of Pearl Onion
(V) Fennel and Cumin Seed Soup accompanied by a Butternut Squash and Caper Roulade
*
Whole Roasted Dover Sole in Almond Jus accompanied by a sprinkling of Beetroot , a Cranberry and Sea Salt Infusion and a sprinkling of Fennel
Maine Lobster stuffed with Aromatic Rice , accompanied by a Lightly Grilled Wild Asparagus Purée
(V) Beetroot and Cranberry Timbales served on a bed of Aromatic Rice , served with a Seared Sun-dried Tomato Jus
*
Tiramisu
*
Finest Cognac served with Mature Yarg

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Rachael/PoshMenuGenerator