Chef Garry’s Vegetarian Cuisine

 

Summer Menu 2010

 

Appetiser

 

Slow roasted mixed pepper and sweet corn chowder

garnished with smoked cheddar and red onion scone

5.00 

Rocket, mulled pear, caramelised onion and blue cheese salad

garnished with rocket pesto and pine nuts

 6.00

Marinated tomato, sumac and goats cheese crostini

with rocket salsa verde and red wine syrup

6.95 

 

Main Course

 

Mildly spiced red lentils tart served with roasted vegetables

and a tomato cappuccino sauce

 11.00

Spinach pesto and Isle of Mull cheddar bridie

with caramelised garlic rocket onion risotto and chef’s salad

 11.50

Sautéed butternut squash, cashew nut and cauliflower curry

with jasmine rice, potato, fenugreek and fresh tomato and coriander sauce.

12.50 

 

Dessert

 

Selections can be made from either of the other menus on the previous page

 Back to Menu Selection >>