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