Vintage Inns

STARTERS

• • Pine Nut & Carrot Falafel
    with a spiced red pepper dip and toasted ciabatta
  • Today’s Soup
    served with rustic bread
  • Wholefood Winter Salad (Small)
    roasted butternut squash with onion, cauliflower, broccoli, beetroot, black rice and quinoa in a sun-dried tomato and garlic dressing
  • Wild Mushroom, Beetroot & Horseradish Pasty
    served with beetroot hummus and a pineapple & ginger dressing
  

  MAINS

  • Roasted Winter Vegetable Tart
    Red pepper, beetroot and butternut squash in a basil & paprika pastry case, filled with a caramelised onion compote served with baby potatoes
  • Spiced Squash Coconut Curry
    with red peppers & black beans in a Jerk seasoning, topped with roasted chilli and served with turmeric rice
  
  • Spiced Chickpea, Aubergine & Spinach Burger
    on a rustic roll, dressed with a spiced red pepper sauce, served with a pesto & tomato dip and a roasted vegetable & grain salad
  
  • Wholefood Winter Salad (Large)
    roasted butternut squash with onion, cauliflower, broccoli, beetroot, black rice and quinoa in a sun-dried tomato and garlic dressing
  • Tagliatelle Primavera
    asparagus, soya beans, broccoli & baby spinach, in a mint & basil pesto

  SIDES

  • Tenderstem Broccoli
    with a chipotle dressing and toasted pumpkin seeds
  • Sweet Potato & Butternut Squash
    roasted with thyme, orange and spices

  PUDDINGS

  • Coconut Milk Sorbet & Strawberries
    with raspberries in sauce and fresh strawberries
  • Coconut Panna Cotta Style Pudding
    topped with passionfruit and fresh berries
  • Bramley Apple Pie
    apple compote in a shortcrust pastry served with raspberry coulis

  This information is accurate on 06/03/2019.