April 2021
Please ask a member of staff if you require information on the ingredients in the food we serve.
Gluten free dish (*).
Dairy free dish (**).
Starters
| Seasonal vegan soup with freshly baked bread (VE) ** | 5.50 |
| Chickpea hummus with pitta bread & olives (VE) ** | 5.25 |
| Aubergine fesenjan with candied walnuts & pomegranate seeds */** | 6.50 |
| Roasted beetroot, pear, Roquefort & walnut salad* | 6.95 |
| Sweet potato wedges with Cajun mayo*/** | 4.75 |
| Mashed root vegetables with puy lentils, red wine, braised shallots & crisp Cavalo Nero (VE) */** | 6.50 / 12.25 |
Main Courses
| Stir fry of vegetables with udon noodles, soy & marinated tofu (VE) ** | 12.75 |
| Vegetable lasagne with leek, butternut, creamy wild mushroom & ricotta | 11.95 |
| Indian vegetable curry with steamed rice mango chutney, raita, poppadum & naan | 12.50 |
| Roasted thyme cauliflower on portabella mushroom with haricot bean puree & truffle oil (VE) */** | 12.25 |
Dessert
| Sticky pear pudding with vanilla ice cream (VE) ** | |
| Poached pear in chilli and saffron syrup with mango sorbet (VE) * / ** | |
| Vanilla ice cream with fresh berries (VE) ** |