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                                             Love at Great Fosters

                          Saturday 13th and Sunday 14th February 2010

                                                        Menu

                                                                                             

                                                                                             

                                                                                             Foie Gras

                                                                         Confit chicken and foie gras pressing,

                                                                                  celeriac and apple textures

                                                                                              Scallops

                                                                   Seared scallops with cauliflower couscous,

                                                                    spiced aubergine and cauliflower beignets

                                                                                               Risotto

                                                                                     Cep mushroom risotto,

                                                                            green leek and truffled pecorino

                                                                                            

                                                                                              

                                                                                                 Beef

                                                                        Roast Cumbrian beef fillet 'Bordelaise'

                                                               maxim potato, spinach and king oyster mushroom

                                                                                                 Sole

                                                                    Soft poached lemon sole, parsley potato,

                                                                                   salsify and green grape

                                                                                            Cannelloni

                                                                            Roast butternut squash cannelloni

                                                                             courgette ribbons and cardamom

                                                                                            

                                                                                            Hendricks

                                                                                         and cucumber

                                                                                            

                                                                                         Black Forest

                                                               Chocolate vanilla mousse, cherry tea ice-cream

                                                                                     and Kirsch cherries

                                                                                        Passion fruit

                                                                                    Passion fruit cream,

                                                                    raspberry sablé and raspberry sorbet

                                                                                            

                                                                                             Cheese

                                                                                           

                                                                                             Coffee

                                                                                         and petit fours