top of page

 VEGAN

 

 

 

Starters

 

Marinated Gordel olives  GF      5.

Bread, olive oil and balsamic   5.

Salted Catalan almonds  GF     5.5

Black olive dip with Picos    5.

Wild mushrooms, lemon and garlic oil on sourdough toast   9.

Beetroot and carrot salad with gem lettuce, cayenne pepper dressing and pine nuts. GF  9.

 

 

 

Mains

 

Roasted celeriac and thyme risotto, spinach , hazelnuts, kale pesto and parsnip crisp  GF. 17.

Stuffed butternut squash with chickpeas, tender stem broccoli, rose harissa and pumpkin seeds  GF  17.

 

 

Hand cut chips GF  4.5          Skinny chips  GF  4.5        Mixed salad  GF  5.5   Selection of vegetables GF  5.5

Desserts

Callestick Farm fruit sorbet  GF  3.25 per scoop

 

Callestick Farm caramel ice cream  GF 3.25 per scoop

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

bottom of page