|Aduki bean roast vegetable stew with a Tyrol dumpling.
A bake of roasted root vegetables in a rich red wine sauce served with a Tyrol dumpling filled with Kintyre Applewood Smoked Cheese.
|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
|Roasted cauliflower, potato and chickpea curry.
A chickpea pancake filled with sweet potato, mushrooms and peas in a spicy aromatic sauce. Served with Masala daal, tomato chutney and mint raita. V GF
|Risotto of roasted butternut squash, leek and Kohlrabi.
Arborio rice cooked in our own broth with braised leek, white wine, mascarpone and Lyburn Farm mature cheese with roasted butternut squash and topped with kohlrabi and watercress. [V]) GF
|Baked parsnip pudding with potato and swede dauphinoise
Parsnip, Bramley apple and Blue cheese baked pudding with layered potato and swede in a creamy sauce. Served with roasted carrot and pea sauce.
|Mushroom, goats cheese and Heather Ale strudel.
Mushroom, rosemary, Bonnet goats cheese from Ayrshire and Heather Ale, baked and wrapped in filo pastry. Served with polenta chips and shallot sauce.
| 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]