|Spicy chilli with guacamole and chocolate sauce.
Chilli in tomato sauce with butter beans, kidney beans and vegetables with guacamole, sweetcorn rissole, salsa, crème fraiche and chocolate sauce. [V] GF
|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
|Chickpea wrap with curried vegetables, Masala daal, tomato chutney.
A chickpea pancake filled with sweet potato, mushrooms and peas in a spicy aromatic sauce. Served with Masala daal, tomato chutney and mint raita. V GF
|Risotto of asparagus, braised leek and roasted red pepper.
Arborio rice cooked in our own broth with braised leek, white wine, mascarpone and Lyburn Farm mature cheese with red pepper sauce. Topped with asparagus and watercress. [V] GF
|Spiced quinoa, spinach, hazel and walnut courgette wrap with a rice arancino.
A blend of spiced quinoa with celeriac, spinach and toasted hazel and walnuts. Wrapped in grilled courgette with coriander pesto, served with Kintyre smoked cheese rice arancino and beetroot chickpea purée. [GF]
|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. GF
|Brunch served every Saturday and Sunday
Free range eggs cooked your way on toasted muffins, mushrooms, homemade potato scone and beans in a herb tomato sauce. [V]