(V) Tian of Salsify and Wilted Sorrel with Caper Poivrade and a Baby Spinach and Blackened Beetroot Coulis
(V) Fritto Misto of Cumin Seed served with a grating of Pearl Onion and a Avocado puree Jus
(V) Fritto Misto of Goat's Cheese served on a bed of Wilted Spinach , with a Wild Mushroom puree Compôte
*
King Salmon accompanied by Celeriac puree
Smoked Haddock layered with Potato Lyonnaise , served with a Braised Parsnip Coulis
(V) Pine Nut and Celeriac Symphony served with a Sorbet of Butter and a Rocket and Asparagus Mousse
*
Kiwi Zabaglione
*
Superior Cognac served with Assortment of Superior French Cheeses

---

Rachael/PoshMenuGenerator