SAMPLE VEGETARIAN MENU
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Goats Cheese, Roast Red Pepper and Rockette Spring Roll on a Beetroot and Watercress Salad.
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Asparagus Spears with Pesto Risotto, Tempura Red Onion Rings & Parmesan Shavings
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Baked Parsnips and Lemongrass Puree with Herb Crust, Broccoli Florets in Seasme Crumb on a Tomato Tapenade.
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Local Speyside Wild Mushrooms in a Black Pepper Sauce with Lemon and Courgette Cous Cous.