Vegan Menu

Starters

Burnt cauliflower, roast squash, black quinoa & pomegranate salad, pumpkin seed & watercress pesto 8
Wild mushrooms on toasted sourdough, crushed chestnuts, Violife parmesan & truffle oil 9

 

Mains

Linguini with roasted Mediterranean vegetables, pea, artichoke, in a roasted pepper & tomato sauce, Violife parmesan cheese 16
Vegetable aromatic tagine, butternut squash, cauliflower, chickpea, sweet potato, spinach & mixed peppers, with basmati rice & warm flatbread 19

 

Dessert

Vegan chocolate fudge cake with Marshfield vegan vanilla ice cream 8
Red wine poached pears, raspberry sorbet with crushed granola & a maple drizzle 9