|Spiced quinoa, spinach, pinenuts and sundried tomato courgette wrap with a rice arancino.
A blend of quinoa with leeks, spinach, pinenuts, sundried tomatoes and herbs. Served with a Kintyre smoked cheese rice arancino and beetroot chickpea puree.
|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.
Served in a spicy aromatic sauce topped with toasted flaked almonds, with a sweet potato fritter, homemade flatbread, tomato chutney and mint raita. V [GF]
|Risotto of runner beans, braised leek and roasted red pepper.
Arborio rice cooked in our own broth with runner beans, braised leek, white wine, mascarpone and Lyburn Farm mature cheese with red pepper sauce. Topped with watercress and spinach. [V]) GF
|Baked beetroot pudding with potato and swede dauphinoise.
Beetroot, Bramley apple and Blue cheese baked pudding with layered potato and swede in a creamy sauce. Served with roasted carrot and pea sauce. NGCI
|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. NGCI
|Brunch served every Saturday and Sunday
Free range eggs cooked your way on toast with mushrooms, homemade potato scone and beans in a herb tomato sauce. [V]