Apr 2019 Menu

Soup £2

North African vegetable soup
spiced with cumin, coriander, sumac, turmeric and chilli flakes

Main and two salads £6


Pan fried vegetable galette (tart)
on a puff pastry (GF, Ve) base with artichoke puree and pumpkin seeds

Mushroom and roasted squash risotto
mushrooms & squash baked with Farro – more flavoursome than rice

Spaghetti Bolognaise
vegetables and puy type lentils in a rich red wine tomato sauce

Three bean chilli
served with tortilla chips


Warm kale, spelt & cranberry
with a lemon and Dijon mustard dressing

Black rice, piquillo peppers, walnuts and sultanas
tossed in orange juice and maple syrup

Spiced sweet potato
with peanut and date dressing

Roast beetroot & goat’s cheese
tossed in a spiced orange dressing

Bread 50p

Homemade sourdough

Gluten free bread

Desert £1

Organic Blueberry Muffins
made with Buckwheat & almond flour (GF,Ve)

  • Ve – vegan
  • GF – Gluten Free