Vegan:
Chestnut mushroom, sweet potato and spinach wellington with red onion and chilli jam.
Meat:
Pork belly “porchetta” stuffed with fennel, chilli, garlic and herbs. Served with glazed warships and salsa verde.
Fish:
Za’atar crusted salmon served with garlicky spinach, charred lemon and tahini sauce.
Sides:
- Rosemary roasties.
- Glazed parsnips.
- Green beans.
Salads:
- Mixed leaf.
- Italian cannellini bean salad.
- Chicory and orange.
Hot Dessert:
- Spiced apple crumble.
Vegan Hot Dessert:
- Spiced apple vegan crumble.
Take a look at a sample week spring menu.
