Wild Mushroom Gourmet Dinner October 2010

  Canapés

  Seared Scallop with Jerusalem Artichoke Puree
  Girolle Mushrooms

  Pumpkin and Wild Mushroom Risotto

  Mallard and Foie Gras wellington with Madeira Jus
  Truffle Jus

  Aged Fillet of Tottingworth Farm Beef, Cèpes

  Stonegate Goats Cheese with Roast Fig and Honey

  Apple Four Ways

  Coffee and Sweet Meats

  Including Tasting Wines
 
  Fifty Five Pounds