To Graze

Vegetarian main courses for the To Dine & To Entertain menus 
(for vegetarian starters please select from your chosen menu)


Puff pastry tart stuffed with mozzarella, sun blushed tomatoes, pesto and pine nuts with a rocket salad

Chargrilled marinated vegetables on a bulgur wheat pilaf with parmesan and toasted hazelnuts  

Double baked Bath Cheddar & leek soufflé with pickled apple and walnut salad

‘Mille-feuille’ of roasted aubergine, courgette, pepper and tomato with capers and oregano

Puff pastry case of wild mushrooms and asparagus spears with a lemon & chive butter sauce

Roast butternut squash, sage and chilli risotto

Ricotta and beetroot arancini ball, roasted beetroot and beetroot purée, pea and pickled walnuts

Spinach, pumpkin and chickpea curry with rice and winter vegetable pakoras

Baked nut terrine with roasted vegetables and mushroom gravy

Roasted butternut squash ravioli with crispy sage and a lemon ricotta cream sauce

Goats’ cheese, sweet potato and balsamic red onion galettes with a rosemary herb crust

Beetroot, squash lentil and kale wellington with mushroom cream sauce


By Special Request
If you have guests with special dietary requirements, including allergies or intolerances, please let us know in advance. We can then adapt your choices accordingly or create a separate dish for them.

Information on allergens is available for individual dishes on request.