Vegetarian Menu – Spring 2018

To avoid the ‘set meal’ any choice may be made from Starters and Desserts, but it would be most helpful if guests could choose the same main course.  Many thanks.

STARTERS:

  • Creamy, cauliflower and parmesan soup, garnished with coriander and served with crusty bread.
  • Chilli-roasted aubergines, with toasted pine nuts and a basil and rocket garnish.
  • Celery and white bean salad, with dry white wine, tomatoes, pitted black olives, lemon zest, and flat-leaf parsley.
  • Feta and griddled peach salad, with red onion, chopped fresh mint, and mixed salad leaves.

MAINS:

  • Marinated mushrooms with raisins, chilli, and fresh oregano, with a saffron potato salad, sun-dried tomatoes, and a caper and basil dressing.
  • Roasted butternut squash, with spiced lentils, goat’s cheese and walnuts, served with crusty bread.
  • Tabbouleh, with cherry tomatoes, chick peas, mint, parsley, and salad leaves, served with toasted Turkish flat bread.
  • Ultimate red bean chilli with braised wild rice, served with chopped avocado, flat-leaf parsley, and soured cream.

AS  AN  EXTRA:

  • Our very delicious desserts – to be found on our main menu.

ALL our menus are followed by tea/coffee and after dinner mints…decaffeinated is available… as are a choice of herbal infusions.

Prices

  • Starter
  • £5.95
  • Main
  • £10.00
  • Dessert
  • £5.95
  • Total 2 Courses
  • £15.95
  • Total 3 Courses
  • £21.90