Vegetarian and Vegan Menus
Homemade bread, caramelised red onions and pan fried goats cheese, with rocket and a reduced balsamic dressing
Please note, we frequently offer vegetarian options on our menus as standard but are always happy to accommodate any special requests, vegan , coeliac , diabetic etc, feel free to ask us.
We love to feed everyone but because the numbers for vegetarian or vegan diners is usually low we will create a menu specially for you and email it to you for you to select before the evening your choices.
We do not short change you , you are still given three choices for each course to tempt your appetite, but we do ask you to select in advance so that we can be certain your meal has been prepared with no risk of contamination by ingredients that you do not want to be in there.
Here are a few of our offerings........
Vegan Menu Offerings
Beginnings
Leek, Lime and Coconut Soup
A creamy soup made with coconut milk, sautéed leeks and potatoes with a hint of chilli.
Spicy Vegetable Fritters
A mix of peppers, mushrooms, onions , potato with a blend of indian style spices, deep fried in sunflower oil, served with a mango chutney side.
Tuscan Vegetable Terrine
Layers of tomato, vegan mozzarella, roasted pumpkin and basil served cold with a drizzle of olive oil and balsamic vinegar.
Middles
Hot Honey Spiced Tofu.
Chunky tofu marinated overnight in our own special spice blend, coriander , fennel, cumin and cinnamon, a hint of chilli and a touch of honey. Then griddle fried to perfection, add a sprinkle of cashew nuts served on a bed of wilted spinach.
Butternut Squash Rissotto
Delicious Butternut squash risotto oven roasted with rosemary and thyme stirred through a creamy risotto made with vegetarian cheese, sprinkled with toasted pine nuts. Served with chunky oven roasted balsamic beetroot.
Pumpkin Pepper and Pistachio Pie
An individual filo pastry pie filled with roasted pumpkin, leek, squash, red and green peppers, onions and mushrooms in a rich tarragon sauce, topped with crispy filo pastry shards.
Afters
Spiced Apple Muffins
Moist spiced mini apple muffins served with caramelised cinnamon apple slices.
Perched Poached Pear
A whole pear poached in white wine and spices drizzled with a spiced wine reduction.
Almond Rice Pudding
Rich creamy rice pudding made with almond milk, topped with roasted almonds.
Leek, Lime and Coconut Soup
A creamy soup made with coconut milk, sautéed leeks and potatoes with a hint of chilli.
Spicy Vegetable Fritters
A mix of peppers, mushrooms, onions , potato with a blend of indian style spices, deep fried in sunflower oil, served with a mango chutney side.
Tuscan Vegetable Terrine
Layers of tomato, vegan mozzarella, roasted pumpkin and basil served cold with a drizzle of olive oil and balsamic vinegar.
Middles
Hot Honey Spiced Tofu.
Chunky tofu marinated overnight in our own special spice blend, coriander , fennel, cumin and cinnamon, a hint of chilli and a touch of honey. Then griddle fried to perfection, add a sprinkle of cashew nuts served on a bed of wilted spinach.
Butternut Squash Rissotto
Delicious Butternut squash risotto oven roasted with rosemary and thyme stirred through a creamy risotto made with vegetarian cheese, sprinkled with toasted pine nuts. Served with chunky oven roasted balsamic beetroot.
Pumpkin Pepper and Pistachio Pie
An individual filo pastry pie filled with roasted pumpkin, leek, squash, red and green peppers, onions and mushrooms in a rich tarragon sauce, topped with crispy filo pastry shards.
Afters
Spiced Apple Muffins
Moist spiced mini apple muffins served with caramelised cinnamon apple slices.
Perched Poached Pear
A whole pear poached in white wine and spices drizzled with a spiced wine reduction.
Almond Rice Pudding
Rich creamy rice pudding made with almond milk, topped with roasted almonds.
Vegetarian Menu Offerings
Hot Honey Spiced Tofu.
Chunky tofu marinated overnight in our own special spice blend, coriander , fennel, cumin and cinnamon, a hint of chilli and a touch of honey. Then griddle fried to perfection, served on a bed of wilted spinach.
BBQ Tofu Toast
Tofu marinated in homemade BBQ sauce griddled served and on a bed of caramelised onions atop a chunky slice of toasted homemade bread.
Oven roasted butternut squash risotto.
Delicious Butternut squash risotto oven roasted with rosemary and thyme stirred through a creamy risotto made with vegetarian cheese. Served with chunky oven roasted balsamic beetroot.
Pumpkin Pepper and Pistachio Pie
An individual filo pastry pie filled with roasted pumpkin, leek, squash, red and green peppers, onions and mushrooms in a rich tarragon sauce, topped with crispy filo pastry shards.
Chunky tofu marinated overnight in our own special spice blend, coriander , fennel, cumin and cinnamon, a hint of chilli and a touch of honey. Then griddle fried to perfection, served on a bed of wilted spinach.
BBQ Tofu Toast
Tofu marinated in homemade BBQ sauce griddled served and on a bed of caramelised onions atop a chunky slice of toasted homemade bread.
Oven roasted butternut squash risotto.
Delicious Butternut squash risotto oven roasted with rosemary and thyme stirred through a creamy risotto made with vegetarian cheese. Served with chunky oven roasted balsamic beetroot.
Pumpkin Pepper and Pistachio Pie
An individual filo pastry pie filled with roasted pumpkin, leek, squash, red and green peppers, onions and mushrooms in a rich tarragon sauce, topped with crispy filo pastry shards.
