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|Spicy quinoa chilli in chick pea pancake and chocolate sauce.
Chilli in tomato sauce with quinoa, butter beans, kidney beans and vegetables, served with sweet potato, courgette, salsa, crème fraiche and chocolate sauce. V
|Stir fried vegetables with udon noodles and smoked tofu.
Vegetables and Udon wheat noodles cooked in Thai spices with sesame tomato sauce and topped with home smoked tofu. V
|Aubergine, chick pea and cashew koftas.
Spicy koftas of roasted aubergine, chick pea and toasted cashews. Served with roasted sweet potato in a spicy aromatic coconut, courgette tomato sauce, green beans, toasted almond flakes and a sweet papaya salad. V
|Risotto of roasted red pepper with kale and Kohlrabi.
Arborio rice cooked in our own broth with leek, kale, white wine, mascarpone, Lyburn Farm mature cheese with red pepper sauce. Served with kohlrabi and watercress salad. [V]
|Roulade of walnut, leek and spinach.
Layered baked walnut and leek and mushroom with sage wrapped in a layer of spinach with basil. Served with creamy mash and Jerusalem artichoke sauce.
|Parsnip, bramley apple and Strathdon Blue cheese pudding.
A light bake of parsnip, apple and Strathdon Blue cheese. Served with roasted potatoes, swede and puy lentil stew.
| Cheese plate with
Strathdon Blue, Kintyre Applesmoke and Old Winchester, with homemade tomato chutney, apple and oatcakes.
|Brunch served every Saturday and Sunday
Free range eggs cooked your way on toasted muffins, mushrooms, homemade potato scone and beans in a herb tomato sauce. (V)