Vegan and Vegetarian options for our To Dine, and To Entertain menus.
Dishes for guests who have special dietary requirements, allergies or intolerances are also available.
VEGAN STARTERS
(For vegetarian starters please select from your chosen menu)
Bruschetta of chargrilled Mediterranean vegetables with salsa verde
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Crispy fried carrot, pickled vegetables, and chimichurri
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Mushroom and chestnut pâté with tarragon, pickled cucumber and crostini
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Pea and lemon chickpea fritter with a beetroot gel
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Crispy curried cauliflower with curry and lime mayonnaise and a mango pickle
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Tomato and balsamic bruschetta (vn)
VEGETARIAN & VEGAN MAIN COURSES
Puff pastry tart of mozzarella, sun blushed tomatoes and pesto with a rocket salad
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Butternut and sage soufflé withcrispy sage and a pecan and apple salad
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Chargrilled aubergine with ratatouille, feta and salsa verde *
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Mushroom and asparagus risotto with truffle oil *
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Ricotta and roasted beetroot arancini, beetroot purée, pea and pickled walnuts*
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Spinach, pumpkin and chickpea curry with rice and winter vegetable pakoras *
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Baked nut terrine with roasted vegetables and mushroom gravy *
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Butternut squash, ricotta and herb rotolo with crispy sage and a lemon ricotta cream sauce
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Goats’ cheese, sweet potato and balsamic red onion galettes with a rosemary herb crust
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Beetroot, squash, lentil and kale Wellington with a mushroom cream sauce *
*Indicates that the dish is or can be adapted to be suitable for vegans
VEGAN DESSERTS
Sticky toffee pudding, butterscotch sauce, vanilla ice cream
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Dark chocolate torte, raspberry gel, pistachio crumb
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Poached pear, hazelnut granola, cinnamon crème fraîche
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Mango jelly topped with coconut panna cotta, chilli and chocolate granola
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Courgette cake, lemon drizzle topping with custard
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Strawberry tart with a strawberry gel and candied strawberries
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Lemon posset, poached rhubarb, lemon and thyme shortbread
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Chocolate mousse with raspberry coulis and an almond and chocolate soil
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Lemon cheesecake with blueberry gel and honeycomb
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