Vegetarian Menu
Sautéed Paris Brown Mushrooms in a Filo Pastry Case
With Glazed Tobermory Cheddar
Warm Goats Cheese Salad with Roasted Red Peppers and a Balsamic Dressing
Spinach and Pine Kernel Crepe with Tobermory Cheddar
Wild Mushroom and Spinach Risotto with Fresh Asparagus
Beetroot and Tarragon Risotto
Saffron and Mascarpone Risotto with Charred Leeks
Fresh Asparagus with Poached Egg and Grated Parmesan
Button Mushroom, Leek & Ricotta Filo Pastry Streudel on a Port Wine Sauce
Slow Roast Aubergine with Oregano, Coriander, White Peppercorns and Garlic
