Description
Vegetarian menu:
Cold
- Cherry tomato and mozzarella salad with fresh pesto
- Yellow beetroot carpaccio with pine nuts and Parmesan cheese
- Couscous salad with crème fraîche and bell pepper
- Grilled vegetables with chive oil and croutons
- Baby potato salad with pickled onion and wholegrain mustard
- Mini bread rolls with sauces and tapenades
Hot
- Celeriac steak with rosemary jus and shallot
- Tofu skewer with peanut sauce, Indonesian pickled vegetables and cassava
- Fresh pasta with wild mushroom sauce and Parmesan cheese
- Mixed cauliflower varieties with a garden herb sauce
- Potato wedges with spring onion and spicy mayonnaise