(V) Sun-dried Tomato and Pearl Onion Symphony stuffed with Aromatic Rice , with a Cranberry and Chicory Roulade
Cured Swordfish in Almond Sorbet served on a bed of Wilted Spinach , with a grating of Madeira
(V) Garden Peas and Wilted Sorrel Timbales filled with Honey Cous Cous , with a Garden Peas puree Infusion
*
Cured Veal served on a bed of Potato Lyonnaise , accompanied by a Black Cherry and Goat's Cheese Mousse
Seviche of Pheasant accompanied by a Yellow Zucchini and Yellow Zucchini Mousse and a White Onion Poivrade Compôte
(V) Almond Confit with a grating of Olive and a Shaved Continental Madeira Sorbet
*
Champagne Sabayon with a Cherry Creme Coulis
*
Aged Port served with Superior Yarg

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Rachael/PoshMenuGenerator