Main course and any combination of salads £7.50. Dessert £1.50
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Green vegetable and feta pie– a very healthy mix of spring greens and spinach with added butter beans and feta cheese wrapped in filo pastry. Julie and Oscar are making this one.
Squash, ricotta and pasta bake– seasonal squash grown in Stonehill Community gardens, Abingdon . The pasta is a delicious lentil one which is gluten free and energy rich!
Roasted squash pilau– served with wheatberries and green lentils on a bed of seasonal cavolo nero (another winter green vegetable) . Urfa chilli flakes add a delicious fruity and smokey flavour, with a bit of heat.
Quinoa and freekeh salad– freekeh, made from green wheat, is roasted and rubbed. The lightness of quinoa and richness of freekeh complement each other and with addition of carrots, pomegranate, pine nuts and optional feta make a wonderful flavoursome salad.
Cauliflower and barley salad – seasonal swede, parsnips, cauliflower and barley grains pepped up with spices- coriander, fennel and caraway seeds- make a substantial warm side dish which tastes as wonderful as it looks!
Winter slaw– combines red cabbage, carrot, raw beetroot and oranges with an umami dressing. The umami paste is made from fava beans grown in the UK.
Shredded sprouts and celeriac– we made this last month and as it proved popular, we are adding it to the menu again. Enjoy!
Shrove Tuesday pancakes! served with a choice of topping, and we will have gluten free, oat milk pancakes so those on special diets are not left out.