|Quinoa, spinach, pinenuts and sundried tomato courgette wrap with roasted baby potatoes.
A blend of quinoa with leeks, spinach, pinenuts, sundried tomatoes and fresh herbs wrapped in grilled courgette. Served with beetroot chickpea puree, salsa verde and roasted baby potatoes. V NGCI
|Aduki bean and roast vegetable stew with smoked tofu
Roasted root vegetables and aduki beans with mushroom and rosemary in a rich red wine sauce topped with caraway savoy cabbage and marinated smoked tofu. V NGCI.
|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 with beetroot sauce, butter bean, braised leek and roasted celeriac.
Arborio rice cooked in our own broth with braised leek, butter beans, white wine, mascarpone and Arran cheddar with marjoram and thyme beetroot sauce. Topped with roasted celeriac and watercress. [V] NGCI
|Baked parsnip pudding with potato and swede dauphinoise.
Parsnip , 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]