(V) White Onion and Sun-dried Tomato Soup accompanied by Scottish Olive
Feuilletée of Dover Sole accompanied by a Coulis of Wild Celeriac
(V) Sliced Watermelon served with Balsamic Vinegar and White Wine and Honey
*
(V) Madeira Confit with Seared Continental Parsnip , a sprinkling of Beetroot and a Braised Olive Compôte
Monkfish Tournedos served on a bed of Balsamic Vinegar Cous Cous , served with a Sun-dried Tomato and Olive Roulade
(V) Fritto Misto of Chicory accompanied by a grating of Black Cherry , a Yellow Zucchini and Olive Mousse and Rocket and Caramelised Red Onion
*
Fig Zabaglione
*
Cognac served with Superior Yarg

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Rachael/PoshMenuGenerator