Levan Sharing Menu for Two – January (Veg)


A selection of vegetarian starters, followed by our signature potato, mushroom and Vacherin pie for main and a dessert.

Everything is cooked and requires just a few simple steps to finish off at home – and almost no washing up! Cooking instructions are included in the delivery.

Vegetarian Set Menu for two

Caramelised onion brioche, whipped butter
Celeriac soup, parmesan crisps, truffle
Bitter leaf salad, fennel, pecan, citrus dressing

Potato, mushroom & Vacherin pie
Roasted winter roots
Braised greens

Sticky toffee pudding, brandy caramel sauce

Allergens: gluten, dairy, eggs, tree nuts, sulphites

Only 1 left in stock

2018 Clement Baraut Savennieres “Le Pitrouillet” Chenin Blanc

Grape blend: Chenin Blanc

Region/ Country: Loire, France

Wine Style: Medium

Tasting notes: One of the most influential vignerons in the Savennieres appellation for his vision and practices in Biodynamics. This is chenin with poise; chiseled fruits riffle from the textural and crisp palate. One to savour.

Levan pairing: Aperitif, Buratta, Chicken Liver Parfait, Levan set menu

75cl - 13.5% alc

Only 4 left in stock

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Preparation instructions

Preheat your oven to 200 degrees C / 180 degrees (fan oven). When the oven is hot, remove the tinfoil from the pie and place in the oven to warm through for 25 – 30 minutes.


Empty the contents of both soup containers into a small sauce pan and reheat until just simmering. Meanwhile, reheat the brioche in the same oven for five minutes or so, lay the table and pour yourself a drink. Toss the bitter leaves with the fennel, pecans and citrus dressing, and transfer to serving plates. When the soup has warmed through, transfer to two serving bowls, top each one with a drizzle of truffle oil and a few Parmesan crisps.


Once the pie has been in the oven for approximately 20 minutes, decant the greens into a saucepan. On a gentle heat, continuously stir until warmed through. Reheat the winter roots on a baking tray in the oven for 5-8 minutes. Alternatively reheat in a microwave on a high heat for 2-3 minutes.

When the Pie is piping hot throughout, it’s ready to go. Carefully remove from the oven and plate up, dividing the Pie , greens and roots between two plates.


When you are ready for dessert, remove the lid from the tinfoil tray marked Sticky Toffee Pudding, and reheat in the oven for 8-10 minutes. Meanwhile, reheat the sauce in a sauce pan over a medium heat until it just simmers, or reheat on a medium heat in a microwave for 2 minutes. Remove the tinfoil tray from the oven, and transfer each piece to a serving bowl. Pour over the warm brandy caramel sauce and pouring cream.

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