Starters:
- Stone Baked Bread
- Giant Green Olives
- Roasted Garlic & Herb Bread
- Truffalo Sprouts – truffled buffalo brussels sprouts with vegan cheese dip & celery
- Carrot, Lentil and Cumin Soup with toasted focaccia
Mains:
- Beetroot Wellington – butternut squash & beetroot filled wellington with carrot purée, seasonal greens & a rich vegetable gravy
- Falafel Bowl – ancient grains, cauliflower cous cous, kale, spring onion & pickled red onion served with a turmeric & mint soy yoghurt
Sides:
- Long Stem Broccoli
- Maple & Thyme Glazed Root Vegetables
Desserts:
- Salted Caramel and Chocolate Tart served with coconut ice cream
This information is accurate as of 16/12/20.
