Vegetarian Menu Options

Starters

Fantail of Honey Dew Melon
with a Walnut and Stilton Salad

Mediterranean Vegetable Pressing
with Plum Tomato Gazpachio and Curly Endive

Goats Cheese Nicoise Salad
finished with Classic Dressing

Confit of Red Onion
with fried Feta Cheese and a Balsamic Syrup

Open Peppered Tomato Tart
with Basil Hollandaise

Tomato and Mozzarella Terrine
with Almond Pesto

Roulade of Goats Cheese, Spinach and Potato
with Yellow and Red Pepper Spiced Coulis

Pressed Celeriac and Fennel Potato Cake
with Honeyed Olive Oil and Balsamic

Pineapple and Kiwi Fruit Soup
with Pearls of Galia Melon

Fettucine Salad
with Pine Nuts, Garden Herbs, Roasted Beetroot and Crispy Savoy

Warm Cheese Terrine centred with Leek
finished with Artichoke and Saffron Veloute

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All soups are suitable for vegetarian except special selections

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Main Courses

Warm Salad of Cous-Cous, Roast Garlic,
Roasted Shallots and Sweet Peppers
set on Roasted Radichio

Warm Salad of Baby Vegetables
sautéed with red Onion Grain Mustard and Honey

Forest Mushroom Ragout
with Puy Lentils and Flaky Pastry Basket

Goats Cheese and Peppered Tomato Tartlet
topped with a Herb Crust
and finished with a sweet red wine syrup

Mediterranean Vegetable Risotto
with Parmesan Crisps and Herbed Olive Oil

Courgette Timbale with a Wild Mushroom Mousse
finished with a Herb Butter Sauce

Deep fried Tofu set on a Bed of Wilted Greens
with a Spring Onion and Sweet Pepper Salsa

Mushroom and Cream Cheese Ravioli
finished with a Pesto Cream

Taggliatelli Pasta
with Roasted Cherry Tomatoes, Baby Sweetcorn and Olive Oil

Leeks, Courgettes and Red Onion braised in White Wine
wrapped in Filo Pastry
and finished with a Thyme Beurre-Blanc

Spinach And Ricotta Filo Parcels With Tomato Salsa

Carrot And Walnut Ravioli

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