Menu*

Starter
Selection of dips including charred aubergine puree, spiced tahini, satay sauce, extra virgin olive oil and Balsamic vinegar served with various breads, crudités and olives

Main Course
Suet crusted mushroom Stroganoff pie served with roasted rosemary new potatoes, caramelised onions, pea puree with tomato concasse, and a wild mushroom sauce

Dessert
Chocolate cake with a soft fondant icing served with glazed strawberries and a coffee sauce

Followed by coffee and home-made chocolate mints

*Thanks to David, Kathy and Sheila at Cavanagh's for gorgeous vegan food and excellent service.