Menu from a conference dinner (the venue has a maritime / naval warfare historical connection, which may explain some of the more florid bits)
Warm Mousseline of Sussex Chicken stuffed with Cave Matured Roquefort and Fresh Harvested Walnuts with a Sauce of Sorrel Hollandaise and Julienne of Russet Apples
A Ravioli in the Colours of the Kingdom of Naples filled with Scottish Lobster, Salmon and Ginger from the Windward Islands and topped with Deep Fried Leeks
Cannon of English Lamb stuffed with Wild Woodland Mushrooms and Truffles, imprisoned in a pastry cage with a Sauce of Wild Rowan Berries and a Plume of French Bar-le-Duc
Black Potatoes from the Ardennes
Bundles of Vegetables gathered fresh from the garden
A Miniature Gateau flavoured with Liquorice from the Spanish Maine concealing a heart of liquid fire glazed with Quince Jelly and served on Lapsang Creme Anglaise with Baby Pear finished with an arabesque of purest gold.
Glazed Normandy Brie with Wild Mulberries and Bath Oliver Biscuits
Coffee and Homemade Truffles
I had to look up Bar-Le-Duc, it's a French preserve named after a town in Lorraine, traditionally made with whole redcurrants which have had the seeds extracted by little old ladies using a goose quill. I would normally spell Spanish Main without the "e", but otherwise there were no spelling mistakes – too many capitals but consistently used. On the whole though – YUCK – over complicated, and generally a right mess. Apparently the dessert was a sponge with something like a malteser in the middle, which in turn had a brandy liqueur centre. It wasn't popular. And the Brie was glazed with a sugar topping, so two desserts.
One idea worth playing with might be the Lapsang custard with a poached pear, that could be an interesting combo.