Vegetarian Options

Starters

Marinated Mozzarella and Tomato Salad with Rocket and balsamic glaze

Shaved Melon, Roasted Figs in Thyme and Port Syrup

Sun Blushed Tomato and Peppers, Feta cheese, Toasted Pine Nuts with a Basil Dressing

Selection of Pan Fried Field Mushrooms with Garlic and Tarragon served on Olive Oil Ciabatta

Pressed Mediterranean Vegetable Terrine with Gazpacho Dressing

Main Courses

Grilled Pepper stuffed with Mediterranean style Cous Cous served on Creamed Mash and Roasted Vegetables

Baked Filo Strudel filled with Mixed Vegetables served with Wilted Greens and Tomato Sauce

Creamed Risotto with Caramelised Onions, Parmesan and Mizuna Leaf

Truffeled Penne Pasta with Wild Mushrooms and Tarragon in White Wine Cream and Fresh Parmesan

Spinach and Ricotta Ravioli with Basil, Tomato and Pine Nut Dressing served with Fresh Parmesan and Mixed Shoots

Vegetarian Lasagne with Red Bell Pepper Sauce