Hot Smoked Salmon on Horseradish Blinis with Basil Creme Fraiche
Chicken Liver and Foie Gras Parfait served with Red Onion & Orange Marmalade and Tomato Brioche
Pressed Red Pepper and Goats Cheese with a Red Pepper Coulis
Marinated Venison on a Fig tartlet With Buttered Kale and a Red Wine Jus
Parsley and Walnut Crusted Cod with a Parsnip Puree Sauce
Chicken Fillet "Steaks" with Cep Mushrooms,
Wi;lted Spinach and Fondant Potatoes.
Raspberry and Pernod Parfait
With Hot Poached Raspberries.
A Selection of Homemade Ice Creams served
With a Brandy Snap Basket with a Medley of Fresh Fruits.
An Assiette of Chocolate
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