Bespoke Dinner Parties
MAIN COURSE MENU
Vegetarian Options
(For 8 to 35 guests)
Made by Lynn from Start to Finish!

Please bear in mind that a vegetarian option does take the place of one of your two main course choices.

LIGHT CRISPY FALAFALS
Oven Baked Middle Eastern Spiced Chickpea and Vegetable Patties. Served with Tzatziki, Lynn’s Hummus & Sweet Chilli Jam, Dressed Rocket and Flatbread

CREAMY WILD MUSHROOM STROGANOFF
Wild Mushrooms, pan fried in Garlic and finished with Whisky & Cr me Fraiche. Topped with Chopped Parsley and served on a bed of Wild Rice

ROASTED VEGETABLE WELLINGTON (Can be individual)
Layers of Roasted Courgettes, Aubergine, Sweet Red Pepper, Garlic and Mozzarella all wrapped in a Spinach Pancake with a Crispy Puff Pastry shell

RICH MUSHROOM BOURGUIGNON
A medley of Portobello, Portobellini & Chestnut Button Mushrooms cooked in Red Wine with Shallotte Onions, Garlic & Thyme. Served with a Potato and Celeriac Dauphinoise, accompanied by Fine Green Beans

GOAT’S CHEESE FILO BASKET
A Crisp, flaky pastry basket, filled with Honey Glazed Roasted Beetroot, Pan Fried Creamy Goat’s Cheese then topped with Lynn’s own Red Onion Marmalade. Served with a Green Rocket Salad
drizzled with a Balsamic Glaze

ROAST VEGETABLE LASAGNE
Layers of Vegetable Ragout between layers of fresh lasagne and Bechamel sauce and topped with Cheddar, served with dressed salad, coleslaw and served with home-made Garlic Bread

VEGETARIAN MOUSSAKA
A selection of Root Vegetables roasted with garlic and thyme then mixed with harissa spices in a rich tomato, mint and cinnamon sauce then layered with Slices of griddled Aubergine and sliced Potatoes & a Bechamel Sauce, topped with grated Lockerbie Cheddar, served with Dressed Leaves, Pink Coleslaw and Rustic Garlic Bread

MEXICAN BEAN CHILLI
A mix of Vegetables, Black Beans and Kidney Beans slow roasted in a Chilli Spiced Tomato Sauce. Topped with Fresh Coriander and Lime. Served with Wraps, a Mixed Green Salad, Guacamole, Sour Cream and Spring Onions