Vegetarian Menu

CANAPÉS:

 

Pakora Vegetables with Ginger & Tamarind Sauce

Vegetable Spring Rolls with Plum Sauce

Sweet Potato, Black Bream, Roasted Red Pepper & Avocado Sushi

Chicory Leaf with Pickled Beetroot, Gorgonzola & Balsamic

Quail Eggs with Nutmeg & Sea Salt

 

TARTLETS:

Butternut Squash, Caramelised Red Onion, Spinach & Stilton

Goats Cheese, Caramelised Red Onion & Spinach

Wild Mushroom & Gruyere

 

CROSTINI:

Slow Roast Tomato, Mozzarella & Basil

Black Olive Tapenade

Guacamole & Crispy Shallot

Wild Mushroom with Sherry Mascarpone

 

CROQUETAS:

Spinach, Dill & Feta

Spinach, Red Pepper & Paprika

Aubergine & Mozzarella

Leek & Potato

(served with Saffron Aioli)

 

MINI ARANCINI:

Mushroom & Goats Cheese

Slow Roast Tomato & Tallegio

Squash & Tallegio

Courgette & Pecorino

(served with a Piquant Tomato Sauce)

 

STARTERS:

PLATED STARTERS:

Fig, Mozzarella, Wild Rocket, Toasted Pine Nuts & Vincotto

Poached Baby Leeks, Black Olive & Egg (Mimosa) with Split Balsamic Dressing

Pears Poached in Red Wine, Toasted Walnuts or Hazelnuts, Rocket & Extra Virgin Olive Oil

Burrata, Figs & Truffle Honey

Sweet Pickled Beetroot, Goats Cheese, Rocket & Caramelised Red Onion Salad

Asparagus, Soft Boiled Duck Egg, Lambs Lettuce, Paprika & Lemon Dressing

Grilled Asparagus with Shaved Parmesan, Extra Virgin Olive Oil & Balsamic

 

SHARING PLATTERS FOR STARTERS:

Antipasti / Tapas Style:

Truffled Pecorino Flat Bread

Olive, Roasemary & Red Onion Flat Bread

Grissini

Aubergine Caviar with Ricotta & Lemon

Wild Mushrooms & Tarragon

Spiced Roasted Squash (coriander, fennel, thyme, garlic & marjoram with dried chilli)

Boconcinni Mozzarella, Basil

Roasted Red Peppers, Capers & Olive Oil

Grilled Courgettes, Thyme, Lemon & Garlic

Firm Tofu in a ‘Chorizo’ Style slow cooked in Red Wine

Smashed Chickpea, Parsley, Lemon & Tahini

Frittata – any combination of flavours!

 

ARANCINI:

Mushroom & Goats Cheese

Slow Roast Tomato & Tallegio

Squash & Tallegio

Courgette & Pecorino

(served with a Piquant Tomato Sauce)

 

MAIN COURSE:

PLATED HOT DISHES TO BE SERVED WITH SALADS IN BOWLS:

Filo Parcel of Feta, Spinach, Red Pepper & Caramelised Red Onion

Filo Parcel of Swiss Chard, Spring Onion, Herbs & Three Cheeses

Roasted Sweet Potatoes with Fresh Figs, Goats Cheese, Spring Onions, Chilli & Balsamic

Roasted Butternut Squash & Red Onion with Tahini & Za’atar

Roasted Cauliflower & Hazelnuts with Pomegranate & Spices

Tofu ‘Chorizo’, White Beans & Gremolata

Wild Mushrooms, Cannellini, Spinach & Crispy Onions

Squash, Sweet Potato, Aubergine, Chickpea Tagine (either Saffron or Tomato based)

 

SALADS:

Red Cabbage, Sweet Pickled Beetroot, Orange & Marjoram with Toasted Hazelnuts

Turmeric, Cumin, Coriander & Chilli Spiced Couscous or Bulgar Wheat

Orzo Pasta with Garden Herbs, Ricotta & Lemon Dressing

Puy Lentils with Roasted Pumpkin & Thyme

Warm Potato Salad dressed with Olive Oil & Garden Herbs

Slow Roasted Cherry Tomatoes marinated in Basil, Lemon & Thyme

Mixed Leaves

Chickpea, Roasted Red Pepper, White Balsamic, Olive Oil, Oregano & Parsley

Hot Spiced Chickpeas with Fresh (Raw) Salad Vegetables, Sherry Vinegar Dressing

Mediterranean Vegetables with Pesto Dressing

Fennel, Pomegranate & Treviso

Peppers, Olives & Garlic with Basil & Oregano

Grilled Courgette, Lemon, Thyme & Garlic with Shaved Pecorino

Asian Noodle Salad