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
    Vintage Inns vegan food

    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
    Vintage Inns vegan meal options
    • 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
    Vintage Inn vegan food
    • 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.

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