VEGETARIAN

Caesar salad served in a Parmesan basket with quail egg and cracked pepper

Filo tartlet of dried figs wild rocket salad and roasted red pepper with a lime and Mascarpone sauce

Spoon of white asparagus with truffle oil

Cherry tomato filled with ricotta cheese and spinach

Onion jam and clotted cream on buttered baby scone

Young vegetables with a selection of Tapenade, aioli and tartar sauce

Selection of seasonal grilled vegetables

Tomato or Tapenade Bruschetta

A trio of humus with fine crudités

Sweet potato crisps with paprika and sea salt

Artichokes Poivrade and aioli

Quail eggs with sesame, celery, sea salt, and anchovy crust rolled in seaweed

Courgette cup on Nicoise salad and salsa Verdi

Vegetable pancake with wasabi and Soya dips

Caramelised red onion with shavings of Parmesan on crostini

Asparagus and marinated mushroom with Parmesan mayonnaise in a filo tartlet

Vegetable kebabs with tomato bisque

Cucumber cup of lime fennel mousseline, feta cheese, tomato and Tapenade

Corn cakes topped with roasted pepper and aubergine caviar

Mini warps of avocado, spinach salad, pine nuts and roasted pepper mayonnaise

Grilled Polenta topped with courgette and sun-dried tomato with Mascarpone basil dip

Organic vegetables with a hollandaise sauce in a filo tartlet

Courgette cakes with ratatouille, crème Fraīche and deep fried basil

Vegetable sushi

Vegetarian cheddar and spinach sausage