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A VEGETABLE Feast
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- Asparagus spears with lemon and chive mayo (in shot glass)
- Herbed falafel with homemade houmous
- Pea and mint arancini (fried risotto balls)
- Courgette, goats cheese and fresh mint spirals
- Broad bean and mint crostini
- Roasted red pepper empanada with garlic mayo
- Deep fried goats cheese with orange blossom honey (croute)
- Tiny parmesan and rosemary shortbreads with roast cherry tomatoes and feta
- Parmesan shortbreads with creamy goats’ cheese and red onion confit
- Roast cherry tomato and goats’ cheese tartlets*
- Homemade pesto and sunblush tomato crostini
- Tomato and basil tarte tatin*
- Small bowls of olives, feta and chillies
- Baby baked potatoes with homemade pesto, tapenade and
- sundried tomato fillings*
- Tortilla Espanola
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