(V) Cranberry and Butternut Squash Timbales with Stilton and Lime
Sea Bass in Endive Compôte served with a grating of Pearl Onion , a grating of Baby Leek and a Slow Braised Fig Jus
(V) Garden Peas and Cucumber Soup served with Red Wine and a Coulis of Rocket puree
*
Braised Filet Mignon in Red Onion Infusion with a Blackened Continental Asparagus Infusion and a Sea Salt and Lime Sorbet
Monkfish layered with Potato Lyonnaise , with a Beetroot and Caper Roulade
(V) Red Onion Gateau with a grating of Fennel and a Butter and Lemongrass Coulis
*
Grand Marnier and Apple Brulee
*
Finest Cognac with Selection of Mature Cheeses

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Rachael/PoshMenuGenerator