Plant-based menu options

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

  1. Mini puff pastry boucheés with Mediterranean vegetables, tomato & sauce
  2. Aubergine confit & pine nuts on ciabatta toasts
  3. Endive leaf with blood orange, pickled mooli and basil
  4. Smoky mushroom & miso bonbons
  5. Bruschetta with roasted cherry tomato, capers and olives
  6. Savoury spiced Sicilian biscuits topped with cannellini beans, flat leaf parsley, salted lemon and walnuts
  7. Bruschetta with broad bean puree, mint and puffed rice
  8. Greek salad kebabs: grilled aubergine, cherry tomato, minted cucumber and black olive
  9. Stuffed button mushrooms with pine nuts and black garlic
  10. Sundried tomato and fennel seed palmiers (puff pastry)
  11. Black cherry tomatoes stuffed with a duxelle of wild mushrooms and chives
  12. Japanese styled deep fried tofu spiced with saki, lime and chilli served with a dipping sauce
  13. Bruschetta with pesto, artichoke and trio of peppers
  14. Cracked black pepper spiced vegan profiteroles with a guacamole mousse
  15. Lemon infused asparagus spears with sumac
  16. Cucumber pinwheels with smoked chick pea mousse and red onion crisp
  17. Baby gem lettuce leaves with fava bean mousse samphire and pickled beetroot (v)
  18. Deep fried polenta balls with sun dried tomato and basil filling
  19. Blinis with cannellini green olive and dill
  20. Roasted ratatouille skewers (v)
  21. Vegan Glazed sausages with honey and wholegrain mustard
  22. Red pepper and aubergine arancini (stuffed deep fried risotto balls in breadcrumbs) (v)
  23. Roasted red pepper hummus, served on baby gem lettuce with pickled radish and nigella seeds
  24. Mini chocolate donuts dusted with cinnamon sugar
  25. Vanilla profiterols with a pistachio cream filling
  26. 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