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| Celeriac, broccoli and smoked cheese with puff pastry Celeriac cooked with white wine and cream with broccoli and Ardrahan smoked cheese. Served with buttered spinach, grilled cherry tomatoes and homemade puff pastry. |
11.90 |
| Ginger and tomato jasmine rice with home smoked tofu. Tofu smoked with aromatic spices, fried and served on jasmine rice with shiitake mushrooms and green vegetables in a sauce of fresh ginger, tomato, chilli, mirin, tamari, lime, sesame and coriander. V |
10.75 |
| Rice pancake with spicy potato, roasted aubergine, chick pea and cashew. Rice pancake filled with baby potato, roasted aubergine, chick pea and toasted cashews in a spicy aromatic coconut, courgette and tomato sauce. Served with tomato chutney and mint yoghurt raita. (V) |
11.90 |
| Risotto of pea and mint with asparagus and poached egg. . Arborio rice cooked in our own broth with white wine, peas, mint and mascarpone. Topped with asparagus cooked in butter and a poached egg. |
10.75 |
| Chilli filo tart with sweet potato and chocolate sauce. Butter beans, kidney beans and vegetables cooked in a rich spicy tomato sauce, wrapped in filo pastry and topped with guacamole. Served with grilled sweet potato and courgettes and spiced chocolate sauce. (V) |
12.75 |
| Beetroot, apple and Dunsyre Blue pudding. A light soufflé of Dunsyre Blue cheese, beetroot and apple, served with fried potato, green beans and roasted red pepper basil sauce. |
12.75 |
| Cheese plate with
plum chutney. Dunsyre Blue, Golden Cross goats cheese and Old Winchester, with homemade plum chutney, apple and oatcakes. |
8.75 |
| Brunch served every Saturday and Sunday
until 5pm Free range eggs cooked your way on toasted muffins, mushrooms, homemade potato scone and beans in a herb tomato sauce. |
6.50 |
