VEGAN

 

 

 

Starters

 

Marinated Gordel olives  GF      5.

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Bread, olive oil and balsamic   5.

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Salted Catalan almonds  GF     5.5

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Houmous with Picos bread sticks GF*    6.

 

Griddled asparagus with shallot tempura, peas, rose harissa and fennel pangratto   8.5

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Risotto of pea, lemon and mint  GF  8.5/main:15

 

 

 

Mains

 

Spanish artichoke salad with gem lettuce, olives, tomato, almonds and classic vinegarette  GF. 14.

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Piquillio pepper and spinach risotto with chives, crispy Cavolo Nero kale and herb oil  GF  17.

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Baked Hispi cabbage with chilli and garlic crumb, chickpea salad, sprouting broccoli, sourdough croutes and hazelnut pesto. GF* 18.

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Hand cut chips GF  4.5          Skinny chips  GF  4.5        

Roast tenderstem broccoli with garlic and toasted pine nuts GF  5.

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Desserts

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Callestick Farm salted caramel ice cream  GF  3.5 per scoop

 

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Some of our dishes may contain allergens. Please make us aware of any allergy or dietary requirements you might have.

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