Starters
Goats Cheese Ravioli, Balsamic dressing and Pine Nuts on a rocket salad.
Smoked Salmon with pink peppercorn and tomato compote.
Zesty Vermicelli of courgette with live pesto topped with fresh creamed Gruyere cheese.
Main Course
Steamed Sea Bass, Spinach on glazed Carrots and Thyme jus.
Supreme of Goosnargh Duck stuffed with Smoked Pork Shank and Apple Compote. Served with a zesty Lime Sauce
Organic Chicken Breast with Green Asparagus and Chanterelle, Crème of Herbs.
Dessert
Almond mouse with Apricot Coulis and Tuile shells.
Gratin of Seasonal Berries with coconut ice cream.
Cardamom Parfait, Orange syrup and Butter Biscuit.
Posted on
Tuesday, November 18, 2008
by Sam Maris