VEGETARIAN

Starters

Roasted Mediterranean Vegetable tart with vine tomatoes

Courgette Terrine with carrot marmalade and baguette toasts

Breaded Somerset Brie with caramelised onion chutney & rocket salad

Shaved celeriac, apple & pear with toasted walnuts, apple puree & curly endive

Citrus marinated summer vegetables with goat’s curd and mixed leaves

Trill Farm mixed beetroot with Vulscombe and pickled walnuts

A double fried duck’s egg with capers, lemon and parsley

Main Course

Portabella mushroom, leek and spinach tart

Wild Mushroom risotto with spinach and parmesan

Fried Halloumi with carrot, orange and rocket salad

Caramelised goats cheese and ratatouille tart with balsamic dressing

Spring onion & chive Bon Bon with garlic mayonnaise and mixed leaves

Roasted butternut squash with White Lake, toasted hazelnuts and sage

Roasted Mediterranean Vegetable tart with vine tomatoes

Minted pea, broad bean & asparagus risotto

Sprouting broccoli, Dorset Blue & Berkswell

Other dietary requirements can be catered for, some of the above dishes can be adapted or alternatives offered. Please advise once you have final numbers of dietaries and we will confirm on the menu choices for them.