Vegetarian Main Courses

Roasted Sweet Romano Pepper Stuffed with Quinoa, Feta and Sun Blushed Tomatoes with a Roasted Garlic and Basil Oil (v)

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Wild Mushroom and Rocket Polenta Tower Scented with Truffle Oil, Caramelised Peppers and Basil Oil (v)

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Cauliflower, Okra and Potato Korma and Coconut Scented Long Grain Rice (v)

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Filo Pastry Tart Filled with Wild Mushroom and Asparagus Ragout Finished with Crispy Leeks. (v)

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Spinach and Feta Cannelloni Topped with a Spinach, Basil and White Wine Cream Sauce Garnished with Parmesan Shavings and Cherry Tomatoes (v)

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Roasted Butternut Squash with a Wild Mushroom Risotto, Garland of Roasted Cherry Tomatoes and a Rocket Side Salad Dressed with Truffle Oil. (v)

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Nutty Portobello Mushroom Wellington with Creamed Leeks, Rosemary Mashed Potatoes and a Rich Red Wine Sauce(v)

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Tower of North African Spiced Couscous with Char Grilled Mediterranean Vegetables and a Red Pepper Coulis (v)

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Seasonal Asparagus and Parmesan Risotto with Basil and Garlic Oil and Fresh Baby Pea Shoots (v)

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Caramelised Red Onion and Spinach Tartlet with Welsh Goats Cheese with a Stilton, Cranberry and Port Reduction (v)

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Wild Mushroom and Butternut Squash Cannelloni with Cornish Yarg and Dijon Cream (v)