The Menu

Canapes

Baby tomatoes filled with herbed cashew cream cheese (GF)

Crispy fried polenta topped with garlic and rosemary mushrooms (GF)

Minted broad bean bruschetta on sour dough toast

Celery with smoked chipotle hummus (GF)

Avocado gazpacho shots (GF)

Beetroot and horseradish gozleme

Pesto and olive tartlets

Puy lentil, sunblushed tomato and olive salad spoons with fresh herb and lemon dressing (GF)

Pistachio crusted cashew cheese balls (GF)

Vegan mac and cheese bites

BBQ jackfruit loaded baby potatoes (GF)

Basil tofu & sunblushed tomato sticks (GF)

Cosy Comforts

Starters

Miso soup with seaweed and smoked tofu

Super green soup with cashew cream (GF)

Puy lentil, sundried tomato and olive salad with fresh herb and lemon dressing (GF)

Cauliflower pakora with sweet chilli sauce

Desserts

Apple and almond sponge pudding with soya cream or custard

Dark chocolate and coconut brulee

Coconut and cashew rice pudding

Vanilla cheesecake with a chocolate almond crust & raspberry coulis

Main Courses

Brunch – scrambled tofu, fry’s sausages, roast cherry tomatoes, flat mushroom, spinach, beans & toast

Whole baked sweet potato with chipotle chilli beans and guacamole (GF)

Hoisin marinated jackfruit on udon noodles with spring onion and cucumber (GF)

Roasted vegetables and seiten with satay sauce and wild rice (GF)

Maple  tamari seared tofu with black kale, sweet potato, cauliflower rice and miso vinaigrette (GF)

Traditional nut roast, roast potatoes, 5 seasonal veg and rich onion gravy (GF)

Fry’s sausages, mustard mash, 3 seasonal veg with thyme and red wine gravy

Lentil, beetroot and rosemary burger with hand cut wedges and salad

Finer Dining

Starters

Puy lentil, sunblushed tomato and olive salad on endive with a fresh lemon and herb dressing (GF)

Baked flat mushroom with herbed cashew cream cheese (GF)

Moroccan spiced cauliflower and almond soup

Black kale and spelt risotto with roasted hazelnuts (GF)

Main Courses

Artichoke heart, butter bean and olive filo parcel with garlic roasted new potatoes and 3 seasonal vegetables

Vegan pesto, tomato and onion tart with new potatoes, and a rocket, sesame and red pepper salad

Baked polenta with creamy wild mushrooms, hazelnut and puy lentils (GF)

Aubergine stack filled with basil tofu ratatouille, new potatoes and sundried tomato ketchup (GF)

Tofu, seiten, mushroom and spinach wellington with roast potatoes, seasonal vegetables and red wine gravy

Spinach, wild mushroom and roast squash cannelloni with rustic Italian baked butter beans

African peanut soup with wild rice, spiced okra and plantain dumplings

Courgette, red pesto and cashew ricotta roulade with black olive crushed new potatoes and tomato sauce (GF)

Desserts

Chickpea meringue, whipped coconut cream and exotic fruit (GF)

Chocolate torte with soya cream

Pina colada brulee (GF)

Strawberry cheesecake with dark chocolate sauce (GF)

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