Catering 2 course spring menu

Soup

Leek – spinach with wild garlic croutons – vegan

Salads

Spinach salad with radishes, spring onions, strawberry dressing and roasted seeds - vegan

Cauliflower lentil salad with cress

Fresh lamb's lettuce with cress, chives, cucumbers and feta

Main course

Chicken schnitzel with asparagus ragout, fresh herbs and spring potatoes

Savoy cabbage roll filled with vegetables and bread dumplings. Vegan

dessert

Strawberry mousse with marinated basil berries - vegan

Rhubarb trifle with white chocolate