Baked Duckling Parcel served with a Coulis of Coconut Milk
Terrine of Guinea Hen with a Jus of Parsnip and Balsamic Vinegar and a grating of Butternut Squash
(V) Wild Mushroom Confit filled with Aromatic Rice , accompanied by a Mousse of Saffron and Lime
*
Cured Filet Mignon in Chicory Jus served with a Jus of Toasted White Onion and Cherry Tomato and Honey
Panna Cotta of Wood Pigeon with a Coulis of Buttered Baby Leek and a sprinkling of Sun-dried Tomato
(V) Fritto Misto of Garden Peas with a grating of Poppy Seed
*
Walnut Tartlet with Ratafia Biscuits
*
Special Reserve Port

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Rachael/PoshMenuGenerator