For the Mechlin and Reticella menus please choose from the below for vegan and vegetarian guests. Dishes for guests who have special dietary requirements are also available.
VEGAN STARTERS
(For vegetarian starters please select from your chosen menu)
Sticky sesame cauliflower, pickled carrot, spring onion
Roasted artichoke, red onion and tofu filo with rocket salad
Rye bread crostini with pickled beetroot, Somerset apple, walnuts and parsnip crisps
Sweetcorn fritter, baby leaf salad, mango and coriander salsa
Asparagus, broad bean and spinach risotto with crispy onions and a pine nut and lemon salsa
Toasted focaccia with Mediterranean vegetables and basil oil
Walnut and cep arancini, spiced butternut purée, romaine lettuce and lemon olive oil
VEGAN MAIN COURSES
Sweet potato, fig and cashew bake with crispy kale and an olive dressing
Chickpea and red quinoa fritter with white bean cassoulet, mustard dressing
Sweet potato gnocchi with pine nuts, sun blushed tomato pesto and capers
Carrot and courgette linguine, roasted tomatoes, chilli oil
Butternut squash croquette, spiced fennel and Puy lentils
Beetroot and shallot tarte tatin, crispy kale and apple balsamic
VEGETARIAN MAIN COURSES
Puff pastry tart stuffed with mozzarella, sun blushed tomatoes, basil pesto and rocket salad
Beetroot and goats’ cheese quiche, baby leaf salad, sunflower seeds, balsamic glaze
Celeriac, parsnip and truffle pithivier, roasted carrot, garlic mash, cep sauce
Roasted butternut squash risotto with parsnip crisps, almonds and lemon oil
Spinach and ricotta ravioli with toasted pine nuts and cherry tomato sauce
VEGAN DESSERTS
Almond and banana parfait, toasted banana bread
Vanilla rice pudding, red cherry compote, almond brittle
Cinnamon poached pear, hazelnut and pecan crumble, coconut caramel and vanilla ice cream
Dark chocolate brownie, mixed berry compote, raspberry sorbet
Lemon and blackberry panna cotta with date and pecan bites
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