|Spicy quinoa chilli with homemade chickpea tortilla chips and chocolate sauce.
Chilli in tomato sauce with quinoa, butter beans, kidney beans and vegetables, served with sweet potato, courgette, salsa, crème fraiche and chocolate sauce. V GF
|Stir fried vegetables with udon noodles and smoked tofu.
Vegetables and Udon wheat noodles cooked in Thai spices with sesame tomato sauce and topped with home smoked tofu. V
|Aubergine, chick pea and cashew koftas.
Served with roasted sweet potato and mushroom in a spicy aromatic coconut, courgette tomato sauce, green beans, toasted almond flakes and marinated plum. V GF
|Risotto of asparagus and roasted red pepper.
Arborio rice cooked in our own broth with leek, asparagus, white wine, mascarpone and Lyburn Farm mature cheese with red pepper sauce. Topped with kohlrabi and asparagus spears. [V] GF
|Baked courgette with pea and mint and a rice arancino.
Baked courgette topped with red pepper, red onion, pea and mint, Old Winchester cheddar and hazelnut. Served with a bread crumbed rice ball with Kintyre Applewood Smoked cheese and a purée of aubergine, tahini and lemon. [GF]
|Beetroot, Bramley apple and Strathdon Blue cheese pudding.
A light bake of beetroot, apple and blue cheese served with polenta chips, broccoli and a pea purée.
| Cheese plate with
Strathdon Blue, Kintyre Applesmoke and Old Winchester, with homemade tomato chutney, apple and oatcakes. GF
|Brunch served every Saturday and Sunday
Free range eggs cooked your way on toasted muffins, mushrooms, homemade potato scone and beans in a herb tomato sauce. [V]