Menus:-
Vegetarian Options |
(the following dishes can all be chosen as either starters or main courses) |
Ricotta & Spinach Filo Parcels on a Sun Blushed Tomato Coulis |
Wild Mushroom Risotto with Parmesan Crisp and Herb Oil |
Creamy Vegetable Crèpe with Smoked Cheese Sauce |
Baked Aubergine with Ratatouille of Vegetables with a Fresh Tomato and Olive Sauce |
Four Cheese Ravioli with Chunky Tomato Fondue, Black Olives and Lemon Thyme Oil |
Yorkshire Blue and Chestnut Tart with Butternut Squash and Maple Syrup |
Buffalo Mozzarella, Vine Tomatoes, Rocket Leaves and Basil (starter only) |
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