A Vegetarian Birthday Feast

To start

Handmade breads including honey and walnut bread, a ‘Easy Slider’ Bun with Kelham Island’s Easy Rider, organic sourdough spelt, rye and white bloomers with butter

Marinated and grilled vegetables including courgettes, artichoke hearts, chargrilled peppers, olives finished with Yorkshire herbs and Ribblesdale Buffalo milk cheese (V)
Butter bean and herb pate with “Melba” toasts

Spiced Squash and Pea Pithivierwith Tarragon and Cream Cheese, with basmati rice, and a rich tomato and herb sauce (V)

Herb and Parmeasan Roulade with Cavelo Nero and Roast Tomatoes served with a Green Herb Sauce (V)

Local Potato Skins filled with leeks and Yorkshire Cheddar

Pots of aubergine parmigiana – tasty layers of aubergine baked with tomato and parmesan
Dishes of potato and chive salad
Olive salad with grated carrot cumin cayenne, pomegranate parsley onion

Oven baked figs with goats cheese, walnuts and Sheffield honey
Local apple and blackberry fruit crumble with custard