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Amuse Bouche
Sweet Potato & Garden Pea Mousse
Stilton, Chive & Walnut Mini Tartelette
Starters
Cream of Celeriac with Truffle Oil
or
Pan Fried Foie Gras with Glazed Parsnip, & Grapes, Port
Wine Sauce
or
Warm Salmon Tartare with Tomato Ravioli
To Refresh
Pear & Rosemary Sorbet with Cold Russian
Vodka
Main Course
Pan Fried Local Venison Fillet withPomme Chateaux
& Black Cherry Sauce
or
Seabass Fillet with Caramelised Carrot, Pea Pruree & Fish
Stock Veloute
or
Jerusalem Artichoke Risotto with Sesame Seed, Parmesan Tuile
& Broad Bean Broth
For the Sweet Tooth
Duo of Chocolate & orange Mousse
or
Traditional Christams Pudding with Brandy Butter
or
Marinated Pear & Apple in Grand Marinier Sabayon
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