Baked Dover Sole Parcel with a sprinkling of Wild Mushroom and a Cherry Tomato puree Purée
Pan Fried Langoustine in Madeira Sorbet with a grating of Cucumber and a Wild Mushroom Poivrade Sorbet
(V) Cranberry Gateau served on a bed of Wild Rice , with a grating of White Onion
*
Monkfish in Butternut Squash Infusion served on a bed of Sliced Aubergine , with a Slow Roasted Caper Mousse
Venison filled with Wilted Spinach , with a grating of Chicory
(V) Red Onion in Fig Sauce accompanied by a Infusion of Seared Provençale White Onion , a sprinkling of Wilted Sorrel and a Braised Wild Mushroom Sorbet
*
Zabaglione
*
Port accompanied by Artisanal Stilton

---

Rachael/PoshMenuGenerator