Category: Menu

Main course and any combination of salads £7.50. Dessert £1.50

Cash or card payment

Mains

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.

Salads/Sides

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!

Dessert

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.

Main course £7.50 including any selection of salads/side dishes. Dessert £1.50

Payable by cash or card

Mains

Rice, butterbean & wild mushroom stew – the addition of Cashew butter gives a warm umami flavour to the stew. This dish is brought to you by Julie! Recipe available on request

Vegetable Jalfrezi– a warm spicy dish including potato, cauliflower, tomatoes and squash

Spinach, Ricotta and squash Cannelloni– in a home made tomato sauce and oat milk white sauce. We can make a vegan alternative to ricotta filling. From Matt Tebbut, TV channel 5

Salads/sides

Zatar roasted cauliflower & herby couscous- mixed with roasted peppers and chickpeas. We have a GF alternative using Buckwheat

Kalette, apple & Pecorino cheese (Sheep milk cheese)- kalettes are in season right now and easily available and very healthy

Shredded sprouts and celeriac-sprouts and celeriac are tossed and pan fried briefly in butter (sorry vegans!) Garlic, parsley & sage enhance the flavour

Roast parsnip, chicory, orange and red onion– sweet roots, bitter leaves, sharp fruity orange and crunchy buttery walnuts….what’s not to like!!

Dessert

Carrot & orange parkin– served with a dollop of cream or coconut yogurt. Uses almond and tapioca flour to make it GF but does have eggs.

£10 for 2 courses, £12 for 3 courses. Main course includes any combination of our festive salads. We accept cash or card payment on arrival unless you have already purchased a ticket

To add to the seasonal merriment, we invite you to wear any Christmas item e.g. jumper, bow tie, ear rings, hat etc. We won’t exclude you if you don’t !

To reserve a place please e mail susanrmd@outlook.com

Welcome drink

Prosecco

OR

Elderflower fizz

Starter

Cannellini & chestnut soup

OR

Trio of dips with crudité (raw carrot, celery & chicory)

Mains

Cranberry and Lentil bake (V GF)- a ramekin of delicious Puy lentils cooked in tomato with herbs & spices and topped with cranberries poached in red wine

Celeriac & Leek Wellington (V )-the sweetness of celeriac combined with savoury leek, wrapped in puff pastry

Pumpkin, walnut & sage crostata– an individual Italian baked tart filled with sweet pumpkin and tangy Stilton topping

Cranberry & Porcini nut roast-a combination of intensely flavoured porcini mushrooms, sweet butternut squash, cranberries and hazelnuts

Salads

Raw sprouts, kale & crispy rice with Medjool dates

Slow baked onions with goats’ cheese

Medley of seasonal roast veg– parsnips, cauliflower & fennel

Roasted beetroot & fig salad with blackberry balsamic dressing

Dessert

Almond and lemon drizzle polenta slice– served with cream or coconut yoghurt

OR

Deluxe mince pie (V GF) -filled with vine fruit, black cherries in Kirsch and marzipan and served with cream or coconut yoghurt

To finish

Tea or coffee with Fairtrade chocolate

Main course plus any combination of salads and choice of home made bread £7.50, Dessert £1.50

Cash and card accepted. A list of ingredients for each menu available at the café

Mains

Celeriac, leek & mushroom ragu (GF, Vegan)- served on bed of mashed potato

Chipotle & squash chilli (GF, vegan) – served with Jalapeno dumpling (optional) and dollop of soured cream or coconut yogurt to temper the spicy kick!

Leek & freekeh pilaf with feta & toasted pine nuts -being a roasted green wheat grain, freekeh is a very healthy rice alternative but sadly not gluten free!

Salads

Roasted beetroot and dill – Greek-style yoghurt and tahini dressing on the side

Cabbage, apple & carrot slaw with pecans & pomegranate– with light and delicious coconut yoghurt dressing

Ancient grain salad with home made Salsa Verde– ancient grains are so called because they have been around, unchanged, for millennia. They pack a nutritional punch

Christmas Extravaganza tickets for Tuesday 7th December on sale at discounted price if purchased at the café on 2nd November. Menu to follow shortly

Main course and any combination of salads £7.50 to include a portion of wonderful home made bread. Dessert £1.50. Cash & card accepted

Mains

Mexican leek & black bean chilli– served on bed of rice with sour cream accompaniment – V GF

Sweetcorn and Courgette patties- with hint of spice and served with tomatillo salsa (Mexican tomato)- V

Spanish chickpea & potato bake– baked in a delicious rich tomato sauce – V GF

Salads

Roasted leek, kale and apple in vinaigrette

Roasted beetroot with coconut yogurt & preserved lemon

Crispy aubergine with lentil tabbouleh and yogurt dressing

Chopped tomato, cucumber & red pepper served with crumbled feta (optional)

The good news is that we are back in the Long Furlong Community centre almost as normal! we are keeping table service as we set up during Covid restrictions. The even better news…… we have a card reader! we will also give change should you want to pay with cash. There are no reservations or advance ordering. Main course and any combination of salads £7.50 and dessert £1.50

Mains

Yellow Thai Curry on bed of brown rice

Spinach, courgette, mint and feta puff pastry tart

Roasted peppers Or courgette stuffed with herbs, Puy lentils and buckwheat (GF grain similar to rice)

Salads

Radish, potato & dill salad – a crunchier take on the classic potato salad

Tabbouleh– refreshing cucumber, mint and parsley salad replacing bulgur wheat with quinoa, a healthier gluten free option

Lentil and beetroot salad with hazelnuts –dressed in a sundried tomato vinaigrette

Dessert

Honey & bay roasted plums with coconut yogurt

Please ask to see the ingredients list if you have an intolerance to particular ingredients

This is out new summer menu!

Main course and any combination of salads £7.50 and dessert £1.00 extra. Please bring correct money in a named envelope to be dropped in a box on arrival. There is no need to order in advance but it will be helpful if we have some idea of numbers so email before Monday 5th stating how many seats you require to susanrmd@outlook.com

Mains

Green Thai curry & brown rice– onion, chilli, garlic, lemon grass, ginger, cumin, coriander, coconut oil, red peppers, courgettes, coconut milk, tamari (soya GF), mangetout

Multi vegetable paella– olive oil, onion, peppers, garlic, parsley, paprika, turmeric, cayenne, safron, tomatoes, sherry, veg stock (GF), artichoke hearts, broad beans, Kalamata olives, giant couscous (similar to rice or barley)

Tomato & pesto tart– puff pastry, basil & chilli pesto, tomaroes, ricotta cheese, pecorino cheese

Salads

Watercress & orange salad with sherry vinaigrette– watercress, fennel, radish, Dressing- extra virgin olive oil, honey, sherry vinegar, herbs

Green salad with elderflower dressing– peas, asparagus, lettuce, fennel, dill Dressing- lemon, Dijon mustard, elderflower cordial

Roast beetroot, flageolet beans & walnut salad with goats’ cheese – beetroot, garlic, thyme, olive oil, red onion, red wine vinegar, walnuts flageolet beans, salad leaves, goats’ cheese

Dessert

Berry & amaretti fruit compote-strawberries, raspberries, blueberries, coconut yogurt, amaretti biscuits/GF granola (please advise in advance)

We’re back in Long Furlong Community centre on 1st June! but some Covid restrictions mean you will have to pre book your lunch selection and send to me – susanrmd@outlook.com before Saturday 29th May to secure a table

Main course and salads £7.50 and dessert an optional extra for £1. Correct cash in named envelope as usual – hopefully the last time!

Mains

Dahl served with brown rice and pita bread– garlic, olive oil, ginger, spring onion, chickpeas, lentils, tomato, spinach, coconut milk, lime, curry & cumin powder (*GF, *PF) coconut aminos (*GF, *PF) rice, pita bread (request if not wanted)

Winter veg in white wine sauce topped with roasted celeriac– leeks, carrots, peas, mushrooms, onion, celery, garlic, cashews, almond milk, stock cube (*GF, *PF), tapioca flour, wine, spinach, celeriac, Nutritional yeast (*GF,*PF), thyme, rosemary

Veggie Risotto– olive oil, leeks, buckwheat groats (GF-texture like barley), white wine, stock cube (*GF,*PF), peas, dill, parsley, lemon, tarragon, pecorino cheese (sheep milk)

*GF= gluten free *PF=potato starch free

Salads

Olive & sundried tomato Quinoa– quinoa, black olives, tomatoes, parsley, sultanas, almonds, Dressing– lemon, balsamic vinegar, olive oil

Winter slaw– apple, celeriac, walnuts, red cabbage, orange, mint, feta cheese (ewe/goat) – optional – please advise if not required

Dessert

Carrot, coconut & banana cake– goat butter, agave syrup, cardamom, cinnamon, allspice, vanilla, almond flour, gram flour, coconut, baking powder (GF), carrots, banana, egg white

This menu is available when booked before Saturday 1st May for either click and collect from my back garden OR enjoyed at a table in the garden in Hillview Rd. Strict Covid precautions will apply in the garden. Email susanrmd@outlook.com with your choices. You must also say whether you want to click and collect or book a table in the garden. The entrance to the garden is immediately after number 34 Hillview Rd,OX14 1ND. There is ample parking on the road

Main course, salads and dessert £7.50 in named envelope please and dropped in box. Without dessert, £6.00

Mains

White bean burger– onion, red pepper, garlic, cumin, coriander, chilli, cannellini beans, oats (GF), chipotle paste (GF), olive oil

Bean & chickpea chilli on rice– brown rice, onion, garlic, cumin, coriander, paprika, chilli, brazil nuts, kidney beans, chickpeas, tomatoes, lime

Veggie stew with optional celeriac & potato mash– olive oil, onion, celery, Stock (GF/ potato free)red lentils, thyme, sage, bay, tomato, Worcester sauce (GF) cannellini beans, red wine

Salads

Waldorf salad– bulgar wheat, walnuts, grapes, celery, shallot, dill, dressing– cider vinegar, honey, mustard, lemon

Quinoa & Freekeh (wheat) salad– Quinoa, freekeh, pine nuts, carrots, pomegranate seeds, feta, orange, mint, parsley, dressing– olive oil, wine vinegar, pomegranate molasses, lemon

Cauliflower couscous-cauliflower, cumin, cinnamon, pumpkin & sunflower seeds, lemon, feta (sheep), sultanas, dill, parsley, mint

Dessert

Apple & rhubarb cobbler– rhubarb, star anise, coconut sugar, apple, topping– almond flour, tapioca flour, baking powder (GF), coconut milk, coconut oil, vanilla, cinnamon

This menu is available on April 6th  when booked before Saturday 3rd April for “click and collect” from my front drive at 191 South Ave. Email susanrmd@outlook.com with your choices. Delivery available on request

Main course, salads and dessert £7.50. (If dessert not required, deduct £1.50) Please leave correct change in envelope and drop in box when collecting meal.

Collection between noon and 1 pm

Mains

Squash, greens & quinoa fritters– quinoa, butternut squash, onion, chard, oats (GF), cumin, feta (sheep & goat milk), lemon, eggs, parsley, coriander

Squash & cannellini gratin – onion, olive oil, squash, cannellini beans, lemon, stock cube (GF), bread, Gruyere cheese

Curry feast with brown rice– coconut oil, cumin, mustard seeds, ginger, onion, curry powder, garam masala, cinnamon, tomato, chickpeas, spinach, cauliflower

Salads

Roasted beetroot & black rice– black rice, onion, sherry vinegar, beetroot, celery, olives, Worcestershire sauce (GF), chilli, horseradish, lemon

Cabbage, carrot & apple slaw– cabbage, carrots, apple, pecans, pomegranate. Dressing – coconut yogurt, olive oil, cider vinegar, agave syrup

Wheatberry (similar to barley) & raw kale-wheat berries, cranberry, hazelnuts, kale, olive oil, balsamic vinegar, salt

Dessert

Apple & rhubarb cobbler– rhubarb, star anise, coconut sugar, apples. Cobbler topping- almond flour, tapioca flour, baking powder (GF), coconut milk, coconut oil, cinnamon