Page 5 - Jus Fine Food Sample Menu Brochure
P. 5
AUTUMN
Jerusalem Ar choke Velouté, Roast Chestnuts, Poppy Seed Straws
Roast Breast of Guinea Fowl, Lemon Thyme, Cannellini Beans, Rainbow Chard, Pickled and Roast Cauli ower, Fondant Potato
Vegetarian Alterna ve, Bu ernut Squash Riso o, Toasted Hazelnuts Plum Tart Ta n, Mascarpone Ice Cream
WINTER
Roasted Scallops, Celeriac Purée
Roast Breast of Duck, Con t Leg, Caramelised Figs, Almonds, Honeyed Root Vegetables, Braised Leeks, Dauphinoise Potatoes
Vegetarian Alterna ve, Twice Baked Cheese Sou é, Chive Cream Chocolate & Pear Tart, Orange Curd Cream
All served with Pre-Dinner Canapés or Amuse Bouche,
Rus c Breads, Unsalted Bu er, Co ee, Infusions, Ar san Chocolates
