Roasted plum tomato soup,
basil oil toasted pine nuts
Summer Isles organic smoked salmon,
pickled vegetable salad, lime and coriander dressing
Poached organic chicken,
roasted butternut squash, rocket vine tomato oil
Wild mushroom consommé en croute,
with white truffle shavings
Foie gras parfait,
with shallot and fig jam and warm brioche bun
Seared seabass, herb risotto
and pancetta crisp
Game terrine
with pickled walnut chutney and onion bread
|
