Vegetarian and Vegan Menu

STARTERS

• Vietnamese fresh spring rolls, with angel hair, bean sprout, lettuce, carrot, cucumber, mint, coriander served with a peanut and chilli dip (VG)
• Twice baked cheddar souƒlé walnut and pear salad
• Andalusian gazpacho (VG)
• Sweet potato, chick pea and cumin samosa with a mint yogurt raita
• Creamy celeriac and almond soup.
• Watercress, lentil and olive pate (VG)
• Salad of heritage tomatoes, feta, basil and aged balsamic
• Steamed asparagus on walnut and onion croustade with a light vegan herb mayonnaise (VG)

All starters are served with freshly baked bread and butter or vegan butter

MAINS

• Roasted butternut squash spelt risotto with sage and hazelnut pesto (VG)
• Bean koftas in a rich tomato sauce with fruity couscous (VG)
• Creamy Somerset vegetable pie with cheddar and a red wine jus and mash
• Fricassee of potato gnocchi with roasted cherry tomato, spinach (VG)
• Pea and broad bean risotto with mint oil
• Moroccan vegetable, chickpea and apricot tagine with spicy couscous (VG)
• Mediterranean vegetables, butter bean and parmesan crumble
• Bean koftas in a rich tomato sauce with fruity couscous (VG) Chestnuts mushrooms stroganoff with wild rice.

VEGAN DESSERTS

• Chocolate, avocado, coconut and chilli pot
• Fresh strawberries and vegan cream
• Warm apple crumble tart with vegan cream
• Raw fruit tart with cashew cream
• Roasted pineapple with dark rum and raisin, almond cream