M O T H E R ‘ S  D A Y  M E N U 
3 C O U R S E S  27.00

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 VE GFO

Chargrilled flatbread, tomato sauce, paprika mushrooms, houmous, crispy capers VE

Roasted squash salad, sundried tomatoes, pecans, broccoli, puy lentils, spring onions, balsamic dressing VE GF N

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

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

M A I N  C O U R S E S

Spinach, pistachio and feta filo pie, overnight tomatoes N

Red lentil and walnut loaf, roast potatoes, Yorkshire pudding, seasonal vegetables VO N

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

Pulled jack fruit tacos, guacamole, sriracha vegan mayo, sweet potato fries VE

Lancashire cheese, basil & spring onion sausages, mustard mash, beetroot and spinach, gravy, onion marmalade 

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

D E S S E R T

Chocolate, avocado mousse pot, berry compôte  V GF

Sticky toffee pudding, butterscotch sauce

Lemon tart, raspberry sauce

Dairy free vanilla & cashew cheesecake, strawberries & mint V GF N

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