STARTERS

  • Vietnamese fresh spring rolls, with angel hair, bean sprout, lettuce, carrot, cucumber, mint, coriander served with a peanut and chilli dip (VG)
  • Twice baked cheddar souƒlé walnut and pear salad
  • Andalusian gazpacho (VG)
  • Sweet potato, chick pea and cumin samosa with a mint yogurt raita
  • Creamy celeriac and almond soup.
  • Watercress, lentil and olive pate (VG)
  • Salad of heritage tomatoes, feta, basil and aged balsamic
  • Steamed asparagus on walnut and onion croustade with a light vegan herb mayonnaise (VG)

All starters are served with freshly baked bread and butter or vegan butter

 

 

MAINS

  • Roasted butternut squash spelt risotto with sage and hazelnut pesto (VG)
  • Bean koftas in a rich tomato sauce with fruity couscous (VG)
  • Creamy Somerset vegetable pie with cheddar and a red wine jus and mash
  • Fricassee of potato gnocchi with roasted cherry tomato, spinach (VG)
  • Pea and broad bean risotto with mint oil
  • Moroccan vegetable, chickpea and apricot tagine with spicy couscous (VG)
  • Mediterranean vegetables, butter bean and parmesan crumble
  • Bean koftas in a rich tomato sauce with fruity couscous (VG) Chestnuts mushrooms stroganoff with wild rice.

 

 

VEGAN DESSERTS

  • Chocolate, avocado, coconut and chilli pot
  • Fresh strawberries and vegan cream
  • Warm apple crumble tart with vegan cream
  • Raw fruit tart with cashew cream
  • Roasted pineapple with dark rum and raisin, almond cream

 

Travel cost may apply depending on location. All our food is prepared in a kitchen where nuts, cereals containing gluten and other allergens are present and our menu descriptions do not include all ingredients. If you have a food allergy or intolerance, please let us know before ordering.

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