vegetarian menu
Starters
Puy lentil, tomato soup with smoked paprika creme fraiche (v/vv)
Falafels on quinoa tabbouleh with preserved lemon yoghurt (v)
Pear gorgonzola and walnut salad with mustard dressing (v)
Goats cheese pannacotta with beetroot salsa (v)
Mains
Dauphinoise potatoes with balsamic roast portobello mushrooms and spinach (v)
Sweet potato, aubergine tomato curry with steamed rice and raita (v/vv)
Tallegio and gruyere macaroni cheese with garlic crispy breadcrumbs and green salad (v)
Grilled courgette, squash, red pepper and asparagus with pesto dressing (vv)
Desserts
Please refer to seasonal wedding breakfast menus
All dishes may contain traces of nuts.
Key: v – vegetarian, vv – vegan