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Adrian Clarke
Catering
enquiries@adrianclarkecatering.co.uk |
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Vegetarian
To
Begin All £ Cheese Parcels Filo parcels set
on an apple and thyme jelly with a small leaf salad Warmed
Cauliflower Mousse Served on a
warmed tomato sauce Roast
Mediterranean Vegetable Kebab, (vegan) Cooked with
basil, garlic and 8 year old balsamic vinegar Mushroom Pâté,
(vegan) Served with a
salad and toast
Warm Goats Cheese
Salad Dressed with warm
sweet red onions and sun dried tomatoes. Risotto of
Fennel, Pine Nuts and Parmesan Topped with a
confit of tomatoes and Parmesan crisps Roast Aubergine Set on a filo cup
filled with a mild almond and garlic purée.
Mains Courses All
£13.75
Wild Mushroom Risotto
Fresh Asparagus
Tortellini Slices of tomato
cooked in a pesto flavoured cream and set on a tomato coulis Grilled Goats
Cheese Set on roast
peppers with spinach tagliatelle and a tomato and basil sauce Herb Scented
Couscous (vegan) Topped with
seasonal vegetables and their broth Roasted Red
Pepper, (vegan) Filled with
basmati rice, currants, pine nuts and vegetables Vegetable Pancake An assortment of
crispy fresh vegetables combined with a Provencal sauce and served in a
pancake Roasted
Mediterranean Vegetables Set on a bed a
fresh pasta A Trio of Stuffed
Vegetables (vegan) Tomato with
Ratatouille, Mushroom with spinach and Courgette with a duxelles of
mushrooms Tom Yam
Vegetables Crispy oriental vegetables with tom yam sauce and noodles Spinach and Ricotta Tortellini tossed with fresh basil, sun blushed tomatoes, fresh parmesan, cream and white wine |
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Last updated: 01/04/08 |
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