Vegetarian Starters
 
Warm Salad of Red Lentils in Sherry Dressing, Cress Leaf & Golden Apple Salad
 
Grilled Round of Local Goats Cheese, Roasted Red Pepper & Pine nut Salsa
 
Sarah’s Hot Twice Baked Blue Cheese Soufflé, Walnut & Red Onion Salad
 
Warm Puff Pastry Feuillantine, Stuffed with Roast Courgettes, Tomatoes, Coriander Salsa
 
Endive & Warm Potato Salad, Aubergine Sesame Seed Compote
 
Steamed Ravioli of Roast Pumpkin, Parmesan, Hazelnut & Black Butter Sauce
 
Squash Risotto with Gruyère Cheese Crostinis, Parsley Pesto
 
 
Vegetarian Main Courses
 
Chef’s Linguini Pasta, With Shitake Mushrooms, Soy Glazed Broccoli, Caramelised Swede, Lemon Cream
 
Lentil Hot Pot, Roast Vegetables, Creamed leeks
 
Filo Strudel Filled with Carrot & Goats Cheese, Spiced Cous Cous, Parsley Sauce
 
Wholemeal Greek Style Pizza, Topped with Feta, Olives, Capers, Garden Herbs & Garlic Oil Dressing
 
Chefs Savoury Bread Pudding, Wild Mushroom Compote
 
Curried Vegetable Casserole, Wilted Spinach, Sweet Potato Frittata
 
Mediterranean Cous Cous, Yellow Fire Potatoes, Crunchy Fennel, Carrot Velouté