Vegetarian and Vegan Menus

Roasted root vegetables with tomatoes and Gungo bean stew. Vegan/GF

Sauteed Tofu, Kale and grilled courgette bake. Vegan/GF

Roasted butternut squash, cauliflower and peppers in a spinach and Coconut sauce. Vegan/GF

Tortilla wrap, filled with tomato salsa, Guacamole, refried beans and cheese,

deep fried and served with a sweet chilli sauce. Vegan Available.

Grilled aubergine, celeriac, sprouting broccoli, crispy Watercress and Halloumi stacks. GF/Vegan Available

Market vegetable pie, made with roasted vegetables in a 'creamy' sauce,

topped with sliced sauteed potatoes. GF/Vegan (made with soya milk)

Runner bean, butternut squash and Asparagus risotto. Vegan/GF

Roast peppers filled with Quinoa, avocado, tomato and Garlic mushrooms. Vegan/GF

Chick pea, spinach and coconut casserole. Vegan/GF

The Meat Dishes

Chicken breast baked with Sun Dried Tomato, black olives and basil in a white wine and cream sauce. GF

Sauteed strips of Beef, marinated with blackbeans, ginger and chillies , served in a rich onion and pepper soy gravy.

Persian Lamb curry, flavoured with mild spices, apricots and mango chutney. GF

Cajun griddled Escalopes of turkey breast, accompanied by a sliced pepper and onion gravy.

Roasted leg of Duck, marinated with soy sauce, ginger chillies and spices.

Baked seasoned whole pork loin, sliced and served with its own sauces. GF

Braised beef Steaks long baked with a rich gravy of tomatoes and onions.

Whole range of Pastas,  Curries, and traditional British stews, casseroles and pies.



Fish Choices

Fillet of Cod, grilled with baby plum tomatoes, sliced black olives, torn basil and flaked Parmesan. GF

Smoked trout fillets, with poached Purple sprouting brocolii and Hollandaise sauce.

Grilled sea bass fillet, served with tarragon butter. GF

Fish Pie. Cod and Salmon with trimmed Kale and peppers in a creamy sauce topped with puff pastry.

Pangasius fillet rolled with Asparagus and red pepper, presented with a white Wine and lemon sauce. GF

Smoked Salmon baked with farfalle pasta in a creamy pepper basil sauce.

Battered Fish and chips with homemade Tartare sauce.

Pan-fried Tilapia, topped with spinach and Feta cheese. GF

Grilled Swordfish Steak, in a chilli, garlic, ginger and Coriander marinade,

served with stir fried vegetables and noodles.

Baked Cod, and crispy Julienne of leek with a smoky pepper sauce. GF

Fish Lasagne. Tuna, Cod and Salmon, layered with cream Veloute', spinach and Grilled peppers

into a traditional Italian Lasagne.

Grilled Hake fillet topped with a Pineapple, peppers and red onion salsa. GF