|Puy lentil shepherd’s pie with roasted vegetables.
Puy lentils cooked with red wine and vegetables topped with mash potato and mature cheddar. Served with roasted carrot, parsnip and savoy cabbage. [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
|Aubergine, chick pea and cashew koftas.
Served with roasted sweet potato and mushroom in a spicy aromatic coconut, courgette tomato sauce, green beans, toasted almond flakes and marinated plum. V GF
|Risotto of braised leek and roasted red pepper.
Arborio rice cooked in our own broth with leek, braised leek, white wine, mascarpone and Lyburn Farm mature cheese with red pepper sauce. Topped with Kohlrabi 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]