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Vegetarian
No more slices of cheese on lettuce leaf! Far too many caterers do not look after the fast growing number of vegetarian guests.
We enjoy preparing new and inspiring vegetarian dishes that make a meal an experience to savour rather than endure!
Starters
Cold
- A shortcrust pastry tartlet filled with leeks and crumbled Blue cheese
- Poached quail egg and asparagus spears on dressed mixed leaves with crispy croutons and fresh Parmesan shavings
- Salad of roasted red pepper, vine tomatoes with feta cheese and fresh basil
- Grilled Mediterranean vegetable stack with balsamic dressing
Hot
- Baked goat’s cheese with red onion and baby spinach tarts
- Fresh asparagus spears served with a lemon and lime butter and crisp Parmesan shortbread
- Somerset field mushrooms baked with a sherry and cream sauce
- Individual eggs Florentine
- Pissaladiere (savoury tart/flan filled with tomatoes, onions and garnished with black olives)
- Crispy spring roll served on a bed of spicy noodles
- A cheese lovers dream - Twice baked cheese souffle served on a bed of rocket leaves
- A classic combination - Poached asparagus spears served with hollandaise sauce
Main Courses
- Cannelloni tubes filled with fresh leaf spinach served on a bed of tomato and cooked in a creamy
- Parmesan cheese sauce
- Penne cooked al dente tossed with button mushrooms, cherry tomatoes and basil dressing
- Old fashioned creamed Macaroni and broccoli cheese
- Baked aubergine stuffed with cous cous and pimento peppers
- Risotto of field mushrooms and wilted spinach
- Ratatouille nicoise of courgettes, onion, pepper and aubergine topped with a tasty feta and hazlenut crumble
- Caramelised cheese and onion tartlets served with a chunky tomato dressing
- Red onion tarte tatin
- A selection of chunky root vegetables cooked in a spicy curry sauce
- Vegetarian pie filled with field mushrooms, saute leeks, walnut halves and tasty roquefort topped with crisp puff pastry
- Medley of fresh vegetables served in a rich goulash sauce
- A broccoli and mixed pepper Spanish Frittata
- Roasted vegetable paella topped with crumbled feta
- Tagine of sweet potatoes, carrots and prunes
- Layers of lasagne verdi interleaved with rosemary-scented roasted butternut squash and topped with a mature Cheddar cheese sauce
- Wild mushroom linguine with parmesan shavings and lightly sprinkled with toasted almonds
- Pommes Anna, slices of new potatoes cooked in a rosemary stock, topped with a poached egg and walnut pesto
