Vegetarian Mains

resized mushroom bundle

Spring and Summer Menu

Creamy Broad Bean and Fresh Pea Risotto with lemon zest

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Sweet Scorched Long Peppers, polenta chips, rocket & parmesan salad and balsamic reduction

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Mediterranean Risotto
(wild Arborio rice, chopped tomatoes and spinach with parmesan, basil and nutmeg)

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Mediterranean Vegetable and Melted Mozzarella Wellington with a tomato and basil coulis

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Spanakopita
(spinach and crumbly feta cheese in individual filo pastry parcels, baked with sesame seeds)

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Whole Baked Red Peppers stuffed with basmati & wild rice and pine nuts

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Strudel of High Weald Dairy Ricotta, roasted butternut squash, Secretts spinach & truffle oil

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Autumn and Winter Menu

Potato, Carrot and Marjoram Rosti on Tomato Ratatouille Stack with mild red onion, minted yoghurt and micro-greens

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Wild Mushroom Stroganoff on a bed of basmati and wild rice

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Individual Root Vegetable Shepherd’s Pie with sweet potato and goat’s cheese mash

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Chard Potato Cake with stilton rarebit

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Celeriac, Caramelised Onion and Grain Mustard Puff Pastry Tartlet with baby leaves

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Spicy Mixed Vegetable Roast with a cranberry and port sauce

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Mushroom, Brie, Rocket and Redcurrant Filo Bundle