|
Wood Pigeon and Redcurrant Terrine
With a Cebernet Sauvignon Emulsion
Salmon Gravadlax
With Fresh White Anchovies
And Lemon Dressed Rocket
A Tart Fine of Provencal Vegatables
With Smoked Mozzarella and a Pesto Dressing
Fillet of Beef Wellington
On Buttered Spinach with a Rich Red Wine Jus
Poached Supreme of Salmon
With a Carpacchio of Baby Beetroots & Creme Fraiche Mashed Potatoes
Sweet Potato Gratin Pie
With Spinach, Sultana and Pine Nut Salad
An Assiette of Chocolatemm
|