Braised Wood Pigeon in Banana Leaf accompanied by a Sun-dried Tomato and Wilted Sorrel Roulade and a Lime and Lemongrass Coulis
Pressed Veal and Salsify Terrine with a Sorbet of Provençale Poppy Seed and a Olive and Yellow Zucchini Mousse
(V) Pearl Onion and Endive Soup with a Coconut Milk Infusion
*
Whole Roasted Filet Mignon served with a grating of Endive and a Compôte of Marinated Scottish Caper
(V) Cranberry and Cherry Tomato Symphony with a Madeira and Beetroot Roulade
(V) Salsify Gateau stuffed with Wild Rice , accompanied by a Butter Infusion
*
Mint Sachertorte
*
Tea served with Belgian chocolates

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Rachael/PoshMenuGenerator