Vegan Lunch and Dinner Menus

We are increasingly asked for Vegan alternatives; therefore, we have created our bespoke Vegan menu. We are happy to incorporate these ideas into a traditional dinner or for those seeking a complete alternative for all their guests we would love to delight your guests with these super tasty alternatives.

Please see our other menus; which also include Vegan options.

Canapes

• Smashed White Bean with Pickled Red Onion and Pomegranate Seeds
• Mushroom Pate with Fresh Thyme on Rye Bread
• Persian Spiced Koftas with Coconut, Yoghurt & Mint Dip
• Cherry Tomatoes with Vegan Feta and Pesto (GF)
• Mini Tarts with Hummus and Mangetout
• Trio of Melon Skewers (GF)
• Chargrilled Mediterranean Vegetable Skewers (GF)
• Sushi Rolls with Ginger & Soy Sauce (GF)

Sharing Platters

Meze

Crudites, Olives, Sunblushed Tomatoes & Artichokes with Warm Breads and Pittas, dipping Oils, Caramelised Onion Hummus, Beetroot, Tahini & Dill Dip and Red Pepper & Pomegranate Muhammara

Taco

Homemade Tortilla Chips with Sliced Avocado & Peppers, Lime Quinoa, Black Bean, Sweetcorn & Mango Salsa, Sesame Carrot Chutney, Pickled Red Cabbage, Coriander & Siracha Dip

Starters

• Spiced Parsnip & Apple Soup with Coconut Yoghurt and Parsnip Crisps (GF)
• Thai Coconut and Corn Soup with Coriander (GF)
• Woodland Mushroom and Thyme Soup with Truffle Oil (GF)
• Smoked Butternut Squash Soup with Chilli Shards and Toasted Pumpkin Seeds (GF)
• Pea and Garden Mint Soup with Watercress (GF)
• Spanish Gazpacho Soup with Roasted Vine Tomatoes (GF)
• Broccoli, Mango and Miso Salad Served with a Chilli Satay Dressing (GF)
• Heritage Tomato Salad with Bocconcini, Baby Basil and Rocket with Toasted Focaccia
• Avocado, Lime and Pomegranate Crostini with Herb Oil Drizzle and Chilli Flakes
• Balsamic and Garlic Mushrooms with Herbed Ciabatta
• Ale, Mustard & Leek Rarebit served on toasted Sourdough with Watercress & Cayenne

Mains

• Cauliflower Steak Smoked with a Miso Glaze, served with a Chilli, Ginger and Quinoa Croquette, Mango, Lime, and Coriander Salsa, Sesame Courgettes, Kimchi, Ponzu Dressing and Crispy Seaweed
• Cauliflower Schnitzel served with Truffle Creamed Potatoes, Citrus Dressed Watercress and a Paprika Sauce
• Butternut Squash, Aubergine & Apricot Tagine, Served with Cumin & Cinnamon Cous-Cous, Sumac Chick-Peas, Dill Pickled Lemon, Mint & Coconut Yoghurt Dressing
• Moroccan Jackfruit Stew, Served with Lemon & Herb Cous-Cous, Toasted Almonds, Mint & Pomegranate Seeds
• Indonesian Yellow Curry with Courgette & Red Pepper, Served with Coconut Rice and Coriander (GF)
• Chermoula Spiced Aubergine Served with Jewelled Bulgar Wheat and Coconut & Yoghurt Mint Dressing
• Sweet Potato and White Bean Chilli, Served with Tomato and Garlic Rice, Smoked Paprika Tortillas, Red Chilli, Coriander, Lime & Avocado Crush and Sour Cream Style Dressing (GF)
• Portobello Mushroom Filled with a Puy Lentil and Mushroom Duxcelle with Grilled Asparagus, Crushed Jersey Royal Potatoes and a Thyme Jus (GF)
• Portobello Mushroom with Sweet Potato, Spinach and Pinenut on a bed of Saffron Orzo and Rocket with a Tomato Chilli Sauce
• Roasted Butternut Squash with Sage Fondant Potato, Grilled Asparagus Tips and a Black Olive and Sundried Tomato Tapenade (GF)

Sharing Plates and Side Dishes

• Basmati Rice with Roasted Butternut Squash, Harissa Chickpeas, Currants and Herbs (GF)
• Saffron Rice and Orzo
• Roast Beetroot & Butternut Squash with Horseradish Cream
• Roast Potato Salad with Kale & Cumin (GF)
• Baby New Potatoes with Parsley (GF)
• Roasted Fennel with a Cherry Tomato Sauce (GF)
• Roasted Cauliflower with Caraway Seeds (GF)
• Roasted Baby Carrots with Lemon and Dill (GF)
• Sauté Potatoes with Olive Oil and Fresh Parsley (GF)
• Spring Green Vegetables (GF)

• Bulgar Wheat with Mint, Cucumber, Tomato and Harissa
• Peach, Vegan Feta and Mint Salad with Giant Cous-Cous
• Fruity Wild Rice Salad (GF)
• Moroccan Cous-Cous Salad
• Pasta Salad with Roasted Mediterranean Vegetables
• Fattoush Salad with Pomegranate (GF)
• Greek Salad with Vegan Feta (GF)
• Asparagus, Mangetout, Rocket & Spinach Salad (GF)
• Asian Red Slaw with Ginger, Garlic and Lime (GF)
• Sauté Potato Salad with Chive & Mint (GF)
• Mixed Garden Salad (GF)

Desserts

• Chocolate, Cookies & Cream Sponge, Served with Creamy Frosting, Chocolate Bark and Cookies & Cream Crumb
• Chocolate Orange Brownie, Served with Whipped Vegan Cream, Orange & Ginger Marmalade and Mint
• Rich Dark Chocolate Sponge Topped with Chocolate Ganache and Creamy Espresso Frosting, Served with Hazelnut Brittle
• Maple and Dark Chocolate Marquise Topped with Oreos, Pretzels and Ginger, Served with Salted Caramel Cream and Strawberry
• Chocolate and Raspberry Fudge Torte, Served with Coulis and Raspberry Nibs
• Sticky Toffee and Apple Pudding Served with Calvados Cream and Spiced Apple Crisps
• Vanilla, Pineapple and Cherry Sponge Cake, Served with Anise Spiced Mango, Strawberry and Mint Salsa, Coconut Drizzle
• Raspberries, Strawberries and Blueberries, Served In-between Layers or Crunchy Meringue and Tangy Fruit Coulis (GF)
• Exotic Fruit Salad (GF)

Price from £29.70 per head