(V) Olive Gateau stuffed with Honey Cous Cous , with a grating of Endive
(V) Baby Spinach in Black Cherry Sauce served on a bed of Sliced Aubergine , served with a Glazed Goat's Cheese Purée
(V) Tian of Black Cherry and Almond with a Thyme and Red Wine Sorbet and a sprinkling of Cherry Tomato
*
Venison served on a bed of Stilton Creamed Potato , with a Cherry Tomato and Pearl Onion Roulade
Supreme of Cured Smoked Haddock layered with Wild Rice , with a Baby Spinach and Garlic Roulade
(V) Olive and Endive Timbales served on a bed of Sliced Aubergine , with a Chicory and Yellow Zucchini Mousse
*
Sachertorte
*
Special Reserve Cognac

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Rachael/PoshMenuGenerator