Vegan & Vegetarian Menu

• 6.00 Creamed leek soup

  with Parmesan biscuits

• 9.75 Shaved pumpkin salad

  with avocado, spinach & toasted pinenuts

• 7.25 Belgian endive salad (v)

  with a Pommery mustard dressing

• 9.75 Mixed beetroot salad

  with Innes goat's cheese & rapeseed dressing

• 5.25 Parmesan-fried courgettes

  with tomato relish

• 9.50 / 14.25 Buternut squash risotto

  with shaved pecorino

• 9.50 / 13.75 Potato gnocchi

  with mozzarella, slow-cooked tomatoes & basil

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