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| Roast aubergine chick pea cake with mash and gravy. Roasted aubergine with thyme, tahini, mustard and chick pea fried and served with mashed potato, onion and red wine gravy, topped with roasted red pepper. (V) |
9.50 |
| Organic Udon noodles with ginger red pepper sauce and
home smoked tofu. Tofu smoked with aromatic spices, fried and served on wheat noodles with pak choi, shiitake mushrooms and a sauce of roasted red pepper, fresh ginger, garlic, lime, chilli, soy, mirin and coriander. V |
10.50 |
| Crêpe of mushroom and tarragon. A delicate crêpe of mushrooms cooked in white wine, garlic, organic cream and tarragon. Served with a salad of beetroot, watercress, fennel and orange. |
10.50 |
| Tart of jerusalem artichoke and celeriac. A tart of homemade puff pastry with celeriac, Ardrahan smoked cheese and white wine topped with Jerusalem artichoke cooked with cream and red wine. Served with roasted parsnip, carrot and artichoke sauce. |
12.50 |
| Butternut squash, cashew and cauliflower curry. With patties of jasmine rice, potato and fenugreek. Roasted butternut squash and cauliflower cooked in an aromatic coconut, cashew nut, fresh tomato and coriander sauce. Served with sweet plum chutney and mint salad. V |
11.90 |
| Beetroot, spinach and Dunsyre Blue timbale. A light soufflé of layered spinach with nutmeg, beetroot and Dunsyre Blue cheese, served with butter roasted potatoes, roasted swede, buttered savoy cabbage and blended tomato chutney. |
12.50 |
| Cheese plate with
pickled vegetables Dunsyre Blue, Golden Cross goats cheese and smoked Ardrahan, with homemade plum chutney, apple and oatcakes. |
8.50 |
| Brunch served every Saturday and Sunday
until 5pm Free range organic eggs cooked your way on toasted muffins, mushrooms, homemade potato scone and beans in a herb tomato sauce. Please note: An optional 10% service charge will be added to tables of 8 or more. All tips go to staff. |
6.00 |
