If you’d like to order a tailored plant-based meal for a function, please contact our catering manager Richard Amey ramey@sarum.ac.uk.
Canapes
- Mini puff pastry boucheés with Mediterranean vegetables, tomato & sauce
- Aubergine confit & pine nuts on ciabatta toasts
- Endive leaf with blood orange, pickled mooli and basil
- Smoky mushroom & miso bonbons
- Bruschetta with roasted cherry tomato, capers and olives
- Savoury spiced Sicilian biscuits topped with cannellini beans, flat leaf parsley, salted lemon and walnuts
- Bruschetta with broad bean puree, mint and puffed rice
- Greek salad kebabs: grilled aubergine, cherry tomato, minted cucumber and black olive
- Stuffed button mushrooms with pine nuts and black garlic
- Sundried tomato and fennel seed palmiers (puff pastry)
- Black cherry tomatoes stuffed with a duxelle of wild mushrooms and chives
- Japanese styled deep fried tofu spiced with saki, lime and chilli served with a dipping sauce
- Bruschetta with pesto, artichoke and trio of peppers
- Cracked black pepper spiced vegan profiteroles with a guacamole mousse
- Lemon infused asparagus spears with sumac
- Cucumber pinwheels with smoked chick pea mousse and red onion crisp
- Baby gem lettuce leaves with fava bean mousse samphire and pickled beetroot (v)
- Deep fried polenta balls with sun dried tomato and basil filling
- Blinis with cannellini green olive and dill
- Roasted ratatouille skewers (v)
- Vegan Glazed sausages with honey and wholegrain mustard
- Red pepper and aubergine arancini (stuffed deep fried risotto balls in breadcrumbs) (v)
- Roasted red pepper hummus, served on baby gem lettuce with pickled radish and nigella seeds
- Mini chocolate donuts dusted with cinnamon sugar
- Vanilla profiterols with a pistachio cream filling
- Sweet vol-au-vents with a lemon pastry cream and kiwi
Try our new range of vegan antipasti
Option 1
- Roasted Portobello mushroom with gremolata
- Endive leaf filled with peach, blood red orange and basil
- Asparagus and pea mousse with aquafaba
- Deep fried courgette flower with vegan ricotta (toffuti)
- Pickled walnuts with balsamic vinegar, lemon and chilli
- Ciabatta bruschetta topped with sun dried tomato, thyme and Sicilian olives
Option 2
- Arancini with porcini mushrooms, preserved lemon and sage
- Toasted focaccia with red pesto & vegan parmesan
- Griddled aubergine with garlic and almond crumb
- Asparagus wrapped in sea weed and puff pastry
- Glazed artichoke with lime, ginger, balsamic and honey
- Trio of peperonata
Plant-based course ideas (served with a side of your choice)
Soups and starters
- Beetroot gazpacho with crème fraiche & sun dried tomato & thyme croutons
- Leek & sorrel soup with toasted barley and samphire, served hot or chilled
- Chilled watercress soup with baby spinach, charred asparagus and puffed rice
- Griddled artichokes with a black bean, baby spinach & mooli radish salad-
- Salad of Smoked aubergines, pink grapefruit, radicchio, & maple roasted baby carrots served with flat bread
- Asparagus & chive soufflé with pickled vegetables, roasted cauliflower and baby leaf salad
Main courses
- Mixed bean ragout with pea shoots, broad beans and truffle polenta
- Marinated cauliflower steak with salted lemon, sumac, jalapenos and black garlic- with pearl barley, shallot & celeriac risotto & tarragon oil
- Grilled courgettes with browned butter alternative, new potatoes, griddled cucumber, cress and sweet onion escabache
- Braised celeriac with yuzu, swiss chard, sweet potato & paprika chips & beetroot & horseradish puree
- Squash filled with pinto beans, spring onions, roasted cherry tomato & braised turnip, potatoes
- Baked field mushrooms with gooseberry, lime and chilli glaze with red & white quinoa pilaf, parsnip chips and spring greens
- BBQ jackfruit with sour cream & chives, avocado smash & smoky cherry tomato chutney. Crispy salad with charred corn and wraps
- Spiced chick pea stew with spring mixed herbs, a bulgar wheat, squash and pomegranate timbale, purple sprouting broccoli
- Baked aubergine, torched minted courgettes, red onion, basil and garlic marmalade & confit red pepper