Capital Pleasure boats

Vegetarian and Vegan Options

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Starters

• Chargrilled Asparagus with Crisp Bean Sprouts

• Chive and Roquette Salad*

• Trio of Melon with a Strawberry, Mint and Champagne Salsa*

• Ricotta & Spinach Ravioli with Sweet Red Pepper Parmesan & Creamed Leek

• Tartlet of Wild Mushroom

• Spinach & Cream Cheese with a Parmesan Souffle

• Shallot and Red Onion Tart Tatin with a Cherry Tomato Gazpacho*

• Grilled Flat Mushrooms filled with Roast Nuts and Cous Cous and glazed with Mozarella

Main Courses

• Individual Vegetable Wellington

  Roast and Marinated Vegetables wrapped and baked in Puff Pastry with Creamed Polenta

• Wild Mushroom Stroganoff

  served with a duo of Herbed Rice

• Sweet Potato and Stilton Potato Cake

  topped with Grilled Pear and Wild Mushroom Confit

• Baked Avocado with Cream Cheese & Asparagus

  baked in a Filo Pastry

• Grilled Flat Mushrooms

  filled with Roast Nuts, Cous Cous and glazed with Mozzarella

• Cannelloni of Ricotta

  Spiced Aubergine Caviar and a Soft Herb Tabouli

• Breaded and Deep Fried Risotto of Woodland Mushrooms

  with a Confit of Wild Mushroom and Aubergine Caviar

• Marinated Seared Butternut Squash

  served with Palm Hearts and a Warm Salad of Green Beans, Tomatoes, Orange & Soy Beurre Blanc

• Aubergine filled and baked with a Ragout of Roast Mediterranean Vegetables*

  with a Wild Mushroom and Thyme Veloute

• Roast Mediterranean Vegetable Mille Feuille*

  served with a tangy Gremolata Dressing

• Baked Red Pequillo Peppers filled with Moroccan Tagine*

  served with Minted Cous Cous

• Saute of Wild Mushrooms and Fennel in a Filo Basket

  with a Roquette Salad

*Vegan Friendly

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