Focaccia with rocket pesto
Bacon grissini
Curry scones stuffed with duck
Act I
Cold watercress velouté with crème fraîche mousse
Smoked swordfish mousse with marinated lime and zucchini coulis
Celery with St. Agur cheese cream
Focaccia with rocket pesto and parmesan shavings
Act II
Roast of saddle of venison in maple syrup caramelised pumpkin seed crust, pumpkin seed relish
Duo of carpaccios: thai marinated red tuna and turmeric marinated cauliflower
Supreme of pullet stuffed with baby spinach leaves, half-dried cherry tomatoes and ricotta, jellied olive
Gateau of foie gras pressed with Granny Smith apples and smoked eel, cream of green apple and fennel
Garnishes: fennel grilled with fresh ginger, jacket roasted sweet potatoes with raspberry vinegar, olive oil roasted beet with chervil
Vegetarian meal:
Bok choi in sesame oil with sesame seeds
Steamed baby fennel with shitake mushrooms
Roasted pumpkin slices with tangerine oil scented pumpkin cream
Mediterranean vegetables terrine with home-made red and green pesto
Garnishes: aubergine chips, rosemary scented kohlrabi caramelised with ginger, tapioca curry, mango polenta
Act III
New style ‘foot of goose’ pastry (chocolate mousse and cherries) or
Soleila pastry (with mango and white chocolate)
Act IV
Sainte Maure goat cheese - walnut with campari honey
Mature taleggio – honey-comb
St. Agur blue cheese – dried pear and apricot
Mature mimolette – red and white grape
36 month old parmesan – quince jelly with balsamic reduction
