Braised Guinea Hen encased in Banana Leaf served with a Asparagus and Almond Roulade and a Goat's Cheese and Almond Roulade
Sea Bass in Caper Compôte with a grating of Almond , a sprinkling of Black Cherry and a Caramelised Wild Endive Mousse
(V) Garlic and Baby Leek Timbales served with a Yellow Zucchini and Buttered Baby Leek Compôte
*
Carpaccio of King Salmon served with a sprinkling of Madeira
Veal served on a bed of Sliced Aubergine , served with a sprinkling of Garlic
(V) Parsnip and Basil Symphony with a grating of Parsnip , a grating of Madeira and a Artichoke and Butternut Squash Mousse
*
Mascarpone Truffle with Ratafia Biscuits
*
Cognac served with Selection of Mature Cheeses
Rachael/PoshMenuGenerator