Vegetarian Menu Selector |
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VEGETARIAN MENU SELECTOR** signifies gluten free STARTERShomemade soups [ask chef- some samples below] cherry tomato, chilli and red lentil soup sweet potato, leek and parsnip soup, rosemary courgette, wild garlic, cumin and toasted pine nut Jerusalem artichoke and sorrel soup, poached quail's egg Buffalo mozzarella with roasted squash, beetroot, artichoke heart ** Roast beets with goat's cheese, toasted pine nuts and rocket ** Binham blue, apple, fennel and frisee salad ** Filo parcel of pear, leek and wild mushroom, on curly kale with stilton cream Leek, red onion and somerset brie spring roll, warm green bean salad and pepper dressing Terrine of tomato, pepper confit, goat's cheese, rolled in Swiss chard, olive tapenade ** Butternut squash, rosemary, cherry tomato, bortolli bean and feta tartlet with a salsa verde wild mushroom and ricotta cannelloni, creamed spinach, rosemary roast squash salad, lentils, olives and feta cheese ** Chick pea, lemon and coriander fritters, tomato salad, mint yoghurt Aubergine parmiagana ** wild mushroom and pearl barley risotto cake, pepper and mozzarella salad Melon, apple sorbet, ginger syrup ** white onion and spenwood tart, wilted chard, roast beets farro with fennel, broadbeans, artichokes peas, asparagus, chilli, garlic ** goat's cheese panna cotta, broad bean puree, crispy leeks ** MAIN COURSESWarm salad of chick pea, tomato, curly kale, parmesan ** Wild mushroom and tarragon tortellini, watercress cream, parmesan Open spinach raviolo, Jerusalem artichoke, olives, vine tomato, courgette, garlic & basil cream Wild mushroom, thyme and garlic risotto, parmesan ** Green risotto, -fresh herbs, peas, broad beans, asparagus, parmesan ** Potato, Jerusalem artichoke and curly kale mille-feuille, olive tapenade, butternut squash and rosemary risotto Cannelloni of sweet potato, ruby chard and goat's cheese, garlic cream Fricassee of artichokes, courgette, aubergine and gnocchi with pied de mouton and tarragon crème fraiche Filo tart with braised chicory, bortolli beans, gorgonzola, carrot puree, crushed new potatoes Wild mushroom and ricotta cannelloni, chard, thyme and garlic cream Smoked aubergine cannelloni, beetroot carpaccio, spinach, feta and a spicy tomato fondue filo mille-feuille with caramelised onion, courgette, peppers, chick peas and brie de meaux, spicy tomato fondue GLUTEN FREE DESSERTSSpiced rice pudding, winter berry compote Roasted cardamom panna cotta, vanilla roast apricots almond pannacotta, rhubarb puree red wine poached pear, pear sorbet Smoked Salmon and Crème Fraiche We would be more than happy to quote for Weddings Christenings Funerals All family occasions Please contact me for further details. Karen Loftus Sales Manager Tel: 01245 455700 Check out our Web Site for all our Social Events throughout the year. THE COUNTY HOTEL Rainsford Road, Chelmsford, Essex CM1 2PZ Tel: 01245 455700 Fax: 01245 492762 Sales Manager, Karen Loftus:
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www.countyhotelchelmsford .co.uk
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We are already taking bookings for Christmas 2013. Please call the Hotel for details but we will have more updates soon.
