T O T A L L Y V E G E T A R I A N

Parcels of filo pastry filled with fresh vegetables
served on a cheese and chive sauce

Ricotta and spinach ravioli
home-made ravioli served with Julienne of vegetables in a cream sauce

Baked avocado pear
filled with mushrooms and quorn, glazed with a tomato and basil sauce

Vegetarian gateau
layers of aubergine, courgettes and peppers served on a light saffron sauce

Mushroom stroganoff
aA combination of assorted mushrooms, touched with cream. served with wild rice

Spring vegetables served in watercress crepes
wafer thin pancakes filled with spring vegetables, masked with cheese sauce

Nut and avocado dumplings
accompanied with a citrus sauce

Chestnut stuffed Sweet potatoes
served with chilli sauce on a beetroot and onion salad

Aubergine roulade
filled with ricotta cheese and raisins