Vegetarian Main
Course Options

Soft and Sharp Involtini (V)
Thinly sliced griddled aubergines, wrapped around a mixture of basil, pine nuts,
breadcrumbs, garlic, feta cheese and pistachio nuts, bound with egg and then baked
in a rich tomato sauce, dotted with mozzarella cheese 

Asparagus, Spinach and Parmesan Rissotto (V) 

Vegetarian Moussaka with Ricotta Topping (V) 

Pancake Cannelloni with Spinach and Four Cheeses (V)
Homemade pancakes filled with wilted spinach, Ricotta, Gorgonzola and
 Parmesan cheeses with spring onions in a rich béchamel sauce topped with
Mozzarella and Parmesan Cheese 

Fennel and Feta Cheese Lasagne (V)

Parisian Red Peppers (V)
Peppers stuffed with onion, garlic, flageolet beans, olives, basil, chestnut
 mushrooms and grated halloumi cheese 

Designer Mushrooms en Croute with Foaming Hollandaise Sauce (V) 

Feta oulade with Watercress and Olive Filling (V) 

Ricotta, Mozzarella and Herb Filo Parcels (V) 

Roasted Tomatoes Stuffed with Red Peppers, Capers and Olives (V) 

Creamy Mushroom Pie with Almond and Garlic Crust (V) 

Spiced Spinach Strudel (V) 

Red Onion and Red Pepper Tart with Cheese Pastry (V) 

Tomato, Goat’s Cheese and Leek Tart (V) 

Mushroom and Garlic Roulade 

Goat’s Cheese Roulade with Leek and Walnut Filling (V)