Vegetarian Vegan Menu

Vegetarian & Vegan Menus

Our Chefs put real passion and thought into our vegatarian and vegan menus, to ensure that they surpase expectations! For the Minuet and Regency menus, please choose one of the below starters, main courses and desserts (if applicable) to cater for your vegatarian/vegan guests.

Vegan Starters

Carrot and cashew nut paté with pickled vegetables and malthouse crostini

Bruschetta of Heritage tomatoes, balsamic tomato concasse, rocket and basil pesto

Tempura cauliflower, sushi rice, crispy shallots and a wasabi emulsion

Portobello welsh rarebit, smoked garlic béchamel, toasted hazelnut and sourdough crumb

Sun dried tomato marinated polenta with grilled pepper and olive salsa and crispy kale

Chargrilled asparagus, capers, rocket, roasted almonds with a saffron aioli

(For vegetarian starters please select from your chosen menu)

Vegan Main Courses

Spelt risotto, roasted cauliflower, cep mushrooms with hazelnuts and salsa verde

Spinach, pumpkin and chickpea curry with rice and vegetable pakoras

Crispy saffron noodles, pak choi, roasted peppers, lemongrass and a coconut broth

Field mushroom and truffle fritter with white bean and sage cassoulet and a roasted garlic emulsion

Sun dried tomato marinated polenta with grilled pepper and olive salsa and crispy kale

Butternut squash and beetroot Wellington with Puy lentils, chestnuts and sumac

Vegetarian Main Courses

(Please select one of the below if you have chosen the Minuet or Regency menu)

Asparagus, broad bean and pea risotto with Montgomery Cheddar shavings and a truffle oil

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

Butternut squash, walnut and goats’ cheese ravioli with sage butter

Saffron linguine with courgette ribbons, grilled fennel, oven roasted tomato and chilli oil

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

Halloumi and stir fried vegetables served in filo pastry with a plum sauce

Roasted vegetable pithivier with a wild mushroom and chestnut cream purée

Grilled artichoke, feta, sun ripened tomato and rocket pesto quiche with baby leaf and balsamic glaze

Open ravioli with a saffron leek mascarpone, crispy artichoke and lemon oil

Sweet potato and black bean roulade served on toasted coconut quinoa

Desserts

Chocolate fudge cake, vanilla 'gelato' and summer fruit compote

Maple cake with a ginger caramel sauce and salted popcorn

Sticky toffee pudding with vanilla 'gelato'

Caramelised poached pear with coconut caramel and vanilla 'gelato'

Pistachio pavlova, saffron berries with vanilla gelato

Roasted pineapple, lemon shortbread, vanilla gelato

Followed by tea and coffee

Intolerances

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.

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