Vegetarian Menu
Filo strudel filled with mushrooms, brie, rocket and redcurrants served with a sweet tomato sauce
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A tartlet filled with sun blushed tomatoes and basil topped with creamy goats cheese dusted with paprika served on a pesto cream
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Mushroom and almond bake topped with sliced new potatoes and glazed with cheese
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Mediterranian vegetable turnover with an asparagus cream
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A filo pastry basket filled with avacado, mozarella and roasted cherry tomatoes served with basil and pine nut oil
Any of the above vegetarian dishes can be used as a substitute for a main course on the table d'hote menu
