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 VE GF    Garlic ciabatta 3.5 VO

 

S T A R T E R S

Soup made fresh daily 4.5 VE GFO

Chargrilled flatbread,  chilli tomato sauce, paprika mushrooms, crispy capers 6.5 VE

Goats cheese rarebit on pumpernickel, mango chutney 6.5

Courgette pancakes, sliced avocado, red pepper salsa, peri peri dressing 6.5  VE GF

Roasted squash salad, sundried tomatoes, broccoli, green lentil, spring onions, balsamic dressing 7 Main 12 VE GF N

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

Roasted cauliflower, caper butter, grated hard cheese, parsley crumb 6.5

Haloumi buffalo wings, hot sauce 6.5 GF

 

M A I N  C O U R S E S

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

Baked aubergine, Moroccan ragout of peppers, apricots, chick peas, tomato, vegan mozzarella 13 VE GF

Pulled jack fruit tacos, guacamole, cholula hot sauce, sweet potato fries13 VE

Lancashire cheese, sage and onion sausages, mustard mash, beetroot and spinach, gravy, onion marmalade 13

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

Sweet potato katsu curry, Japanese rice, asian slaw 13 VE GF

Mushroom wellington, colcannon mash, gravy 13.5

Hand made gnocchi, almond pesto, spinach, artichokes, edamame beans 13 VE GF

 

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

 

A 10% SERVICE CHARGE WILL BE ADDED TO TABLES OF 6 OR MORE

Greens Vegetarian