Vegetarian and Vegan

Vegan Canapes

Bruschetta with vine-ripened tomato, shallot & basil
Chilled gazpacho shot with cucumber
Red pepper hummus & char-grilled vegetables
Spinach and roasted cashew tartlets
Ciabatta with broad bean and garlic pate
Mini bean & lentil burger with tomato chutney
Golden vegetable spring rolls with sweet chilly jelly

Vegetarian BBQ Menu

Portobello mushroom burger with Dorset blue vinney
Vegetarian sausages
Halloumi & cherry tomato skewers
Hot Jersey royals with mint butter
Nicoise salad:green beans, tomatoes, eggs and tapenade dressing
Tomato, Mozzarella and basil salad
Greek salad with feta and black olives
Cucumber, yogurt and mint salad on a bed of mixed leaves
Grilled artichokes, olives, peppers, and goat cheese salad with pesto dressing
Roasted sweet potatoes, avocado, spinach and seeds saladwith a lime dressing
Pasta salad, roasted Mediterranean vegetables & red pepper vinaigrette
Spring onions and new potato salad
Crunchy coleslaw with chives

Vegan BBQ Menu

Homemade spicy bean kofta
Satay vegetable skewers with peanut dip
Grilled polenta with a tomato salsa
Middle Eastern mint Tabouleh Salad
Hot Jersey royals with fresh mint and extra virgin olive oil
Mixed dressed leaves
Avocado, Heirloom tomatoes, red onion and lime
Spinach, oranges, walnuts and tarragon dressed with citrus oil
Vegetable ribbons, bean sprouts and sunflower seed tossed with ginger miso dressing and sprinkles
Celeriac, onion and savoy slaw with maille mustard and cider vinegar dressing finished with snipped chive

Vegetarian Street Food

Mixed bean & lentil chilli with Mexican rice, Monterey Jack cheese, guacamole, tomato salsa, sour cream & jalapenos
Vegetarian shepherd’s pie
Lentil & vegetable Moussaka with chopped salad & garlic bread
Spinach & ricotta cannelloni
Butternut squash & pea risotto with parmesan micro salad

Vegan Street Food

Seasonal squash, squeaky beans and carrot in coconut masala sauce with coriander leaf over steamed wholegrain basmati
Tandoori marinated tofu and roasted pepper skewers over steamed basmati rice with a cucumber & tandoori spiced raita
Spinach, sweet potato & chick pea curry with pilau rice
Vegetable Pad Thai with chopped cashew nuts
Roasted vegetable tagine with lemon & mint cous cous

Dinner Parties / Wedding Breakfast

Vegetarian Starters

Sopley asparagus with soft boiled egg, heritage tomatoes and olive oil dressing
Buffalo mozzarella, vine-ripened tomato and rocket salad with reduced balsamic and basil oil
New Forest goats cheese terrine with beetroot Carpaccio

Vegetarian Main Courses

Mediterranean vegetable and buffalo mozzarella stack with roasted red pepper sauce and basil oil
New forest mushroom tagliatelle, in a tarragon cream sauce with roasted cherry tomatoes and truffle oil
Cannelloni of sautéed spinach and ricotta cheese with tomato sauce and dressed leaves

Vegetarian Desserts

Trio of mini desserts – Sopley berry pavlova, vanilla panna cotta with pistachio praline and sparkly chocolate tart
Summer pudding with clotted cream
Orange and passion fruit tart with orange caramel sauce

Dessert Canapes

Boozy tiramisu chocolate cup
Eton mess shot
Fresh fruit skewer
Lemon posset with biscotti
Banoffee pie
Sopley strawberry tartlet
Sparkly chocolate tart
Mini scone with clotted cream & jam
Toffee apple crumble tart
Sherry trifle shot