Baked Gravadlax Parcel with a Compôte of Butter and Spiced Honey
(V) Cherry Tomato in Sun-dried Tomato Sauce with a grating of Fennel and Fig and Ginger
(V) Fritto Misto of Wilted Sorrel accompanied by a Poppy Seed and Salsify Roulade , a Thyme and Saffron Compôte and Lemongrass and Ginger
*
King Salmon layered with Wild Rice , served with a Garden Peas and Balsamic Vinegar Mousse
Seared Sea Bass in Beetroot Compôte served with a Olive puree Compôte , a Shaved Provençale Endive Jus and Saffron
(V) Celeriac in Banana Leaf accompanied by a Pearl Onion puree Sorbet , a sprinkling of Salsify and a sprinkling of Avocado
*
Rum and Coffee Sachertorte
*
Finest Port

---

Rachael/PoshMenuGenerator