Vegetarian Meal Options

Baked Aubergine filled with a Sundried Tomato and Mushroom Cous-cous
topped with Stilton Cheese and presented on a bed of Fresh Baby Spinach Leaves

Red and Yellow Pepper Risotto dressed with Balsamic Vinegar
and Crispy Fried Courgettes

Mediterranean Vegetable Pancake Stack
with Parmesan Shavings and Pesto Cream Sauce

Brie and Cranberry Filo Tartlet
served with Roast Winter Vegetables

Root Vegetable Empanada
set upon an Acorn Squash and Celeriac Mash
drizzled with a Balsamic Glaze and Rocket Pesto

County Mushroom and Brandy Filo Parcel
above a Tamari and Honey Glazed Sweet Potato Bed

Butternut Squash & Leek Risotto
crispy Fried Vegetables and Parmesan Shavings

Traditional Style Homemade Apricot and Pumpkin Seed Nut Roast
Yorkshire Pudding, served with a Redcurrant Sauce