Vegetarian Choices
Aubergine Stuffed with Ratatouille
Glazed with Mozzarella Cheese
Home-made Pancakes
Filled with Seasonal Vegetables in a White Wine Cream Sauce
Mushroom Stroganoff
Sauteed Mushrooms cooked with Garlic and Shallots
Flamed in Fine Cognac and Finished with Double Cream
Stir Fry Vegetables
With Soy, Garlic, Ginger & Sweet Chilli Served with Rice or Noodles
Medley of Wild Mushrooms
Encased in Puff Pastry set on a light Garlic and Chive Beurre Blanc
Panache of Local Market Vegetables
Wrapped in Filo Pastry with Saffron Cream Sauce
