A menu to indulge the tastebuds whilst relaxing at home being served by chef Tim
appetizer
Steak tartare with poached quail egg and potato crisps
or
Vegetable terrine with toasted sough dough bread
main
Noisette venison with roasted sweet breads, ratatouille, fondant potato, chocolate plum and port jus
or
Coriander and peppered salmon mi-cuit with watercress purée, parsnip and horseraddish cream and salmon roe
or
Homemade papardelle with shallot, asparagus, porchini mushroom and tarragon
dessert
Peach Melba with vanilla parfait, lightly sweetened raspberry coulies, toasted almond and vanilla syrup
or
Orange souffle with orange chocolate ganache