EC Meeting November 2018

GFTU EXECUTIVES DINNER 2018

Cream of Pumpkin Soup with Toasted Hazelnut Crumb

Cured Salmon, Salmon Caviar, Buckwheat Bellini, Beetroot, Horseradish

Ham Gallotine, Poached Egg, Potato, Pea Puree, Peppermint

Sweet Potato Gnocchi, Tomato Coulis, Parmesan Beigniets

Elderberry Palate Cleanser

Autumn Lamb

Pomme Anna, Minted Aubergine, Anchovy & Black Olive Jus

Gressinghan Duck

Hassle Back Potatoes, Squash Puree, Red Cabbage

Halibut

Roasted Chicory, Saffron Parisienne Potatoes, Broad Beans, Smoked Bacon

Griddled Polenta

Forest Mushrooms, Leek & Spinach Fricassee, Walnut Pesto, Lemon Balm

Blackberry Delice, Mulled Wine Berries, Sesame & Orange Tuille

Iced Parfait of Pear, Amaretto Ice Cream, Apple Compote

Assiette of Chocolate

( Danish Butter Pudding, Profiteroles, Marquise, White Choc Anglaise)

Selection of Artisan Cheeses, Flavoured Wafers, Celery, Iced Grapes & Chutney

Tea, Coffee & Truffles