Vegetarian Menu
CANAPÉS:
Pakora Vegetables with Ginger & Tamarind Sauce
Vegetable Spring Rolls with Plum Sauce
Sweet Potato, Black Bean, 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