A La Carte

 

   T A S T E R S

Veggie black pudding,  mustard mayo 4.5 VO    Warm artisan bread board, butter 4

Olives 3 V GF    Garlic ciabatta 3.5 VO

 

S T A R T E R S

Soup made fresh daily 4.5 V GFO

Chargrilled flatbread, three dips - houmous, crushed avocado, cucumber 6.5 V

Goats cheese rarebit on pumpernickel, mango dressed rocket 6.5

Courgette pancakes, peri peri salsa 6  V GF

Pickled fennel, apple, quinoa, cranberry salad 7 Main 12 V GF

Deep-fried oyster mushrooms, pancakes, spring onion, cucumber, plum sauce 7 V

Roasted baby cauliflower, caper butter, grated hard cheese, parsley 6.5 GF

Chestnut mushroom pil-pil, sourdough bread 6 V GFO

 

M A I N  C O U R S E S

Spinach, pistachio and feta filo pie, overnight tomatoes 13.5 N

Red lentil & walnut loaf, roast potatoes, red wine sauce, winter vegetables 13 V N

Pulled jack fruit tacos, guacamole, spicy mayo, sweet potato fries13 V

Lancashire cheese, sage and onion sausages, mustard mash, spring greens, beer gravy, onion marmalade 13

Soba noodle salad, smoked tofu, toasted sesame seeds, peanuts, charred tenderstem, edamame beans, Korean bbq sauce 12 V N

Sweet and sour crispy aubergine, brown rice, crispy noodles 13 V GF

Mushroom wellington, colcannon mash, gravy 13

Sage gnocchi, roasted squash, squash pureé, kale, sourdough & horseradish crumb 13.5 V

 

S I D E  O R D E R S

Rocket, sun-blush tomato pecorino, salad 3.5 GF

Roasted beetroot & spinach 3.5 V GF  Chunky chips 3.5 V GF  Mustard mash 3.5 GF

 

PLEASE INFORM A MEMBER OF STAFF OF ANY ALLERGIES OR SPECIAL DIETARY REQUIREMENTS

Greens Vegetarian