Vegetarian dinner menu


Spring vegetarian dinner choices


A dish of marinated olives 3.00

Vegetable soup of the day 5.00

Baked free range egg with olive ratatouille 5.50

Twice baked mature Cheddar soufflé, baby leaf spinach and cream 7.50

Smashed avocado on toasted sour dough, soy beans and pea shoots 6.00

Melting goat’s cheese and red pepper puff, wild rocket leaves 5.75



Baharat spiced aubergine and chick pea stew on red, white and wild rice 13.00

Mushroom millefeuille, chive cream sauce and truffle oil 13.00

Roasted cauliflower steak with smoked cheese and pickle topping 12.00

Caramelised onion and new potato frittata 11.00

Market vegetable and lentil bake, horseradish cream, seed and nut crunch 12.00



Main courses served with fresh vegetables and house potatoes




Food allergens – if you require more information regarding the ingredients in our dishes please ask