We are closed for evening meals from here on. Andy T chef can't work many nights now due to family commitments. We will still, however,
do special menu nights and other events throughout the year.
The next special night menu is Saturday 18th January and Saturday 25th January. The menu can be seen below.
January menu Saturday 18th and 25th January 2019
Soup of the day V £4.90
Chickpea and bean puri V £5.50
A spicy Indian style bean and chickpea curry served on a deep fried puri bread. Served on a fine red cabbage salad flavoured with
tempered seeds and topped with a mint soy yoghurt sauce.
Mushroom kanom jeeb V £5.80
Three Thai style open dumplings filled with mushroom duxelle flavoured with ginger, spring onions and water chestnuts. Served with a
green curry sauce made with lime leaves, lemon grass and coconut milk.
Buddha belly sushi V, Gf £5.60
A rotund sushi rolled in nori seaweed and filled with aubergine baked in hoisin sauce, a wasabi coleslaw, avocado slices and
roasted and pickled red pepper. Served with pickled ginger and a soy sauce dip.
Mini kievs £5.90
Halloumi cheese topped with cream cheese, mozzarella, cheddar cheese mixed with garlic and herbs. Wrapped in courgette strips, breaded and then
deep fried. Served with an avocado mayo dip on a small mixed salad with capers and pickled red pepper.
Cincinatti chilli chimichanga £5.50
A small wheat flour tortilla filled with cincinatti style chilli flavoured with cumin and cinnamon, refried beans, cheddar
cheese and mozzarella and pan fried. Served topped with a tomato salsa, sour cream and guacamole.
Mushroom and Asparagus risotto coulibiac £13.50
Assorted mushrooms cooked with shallots, garlic, white wine and cream. An asparagus and pea risotto. Both rolled in puff pastry and baked
into a sort of posh pasty. Served with a creamy wild mushroom sauce and a parsnip and celeriac dauphinoise.
Roast vegetable Xin Xim curry V, Gf, N £10.50
A Brazilian style spiceless curry with roasted carrot, beetroot, celeriac, parsnip, courgette and peas in a sauce with coconut milk
toasted peanuts and cashew nuts and a hint of chilli. Served with basmati rice and a barbeque aubergine and sweetcorn empanada.
Tuscan bean stew with rotolo bake £10.80
Barlotti and butter beans cooked with mushrooms in a rich herby brioth flavoured with red wine and a basil pesto. Served with homemade
pasta rolled with basil scented ricotta cheese baked into it. Served topped with veggie Parmesan style cheese.
Cauliflower Alfredo V £9.50
Fettucine pasta tossed in a yeasted cauliflower sauce with pan roasted cauliflower, peas, leeks and a sun dried tomato pesto. Served
with a sprouting broccoli fritters.
Pumpkin and goats cheese twice bake souffle N £10.95
A French light classic with butternut squash cooked into the souffle with goats cheese. Served on garlicky spinach and baked.
Served with a side salad with pickled walnut, apple, cherry tomatoes, cucumber, mixed leaves and red onion.
Sweet potato chips £3.90
Side salad £3.90
Bread and olives £3.90
Cheesy nachos £4.90
The Italian classic with mascarrpone, marsala soaked biscuits and coffee.
White chocolate mousse with strawberries £5.50
Served topped with a strawberry sauce and strawberries
Lemon tart brulee V, N £5.20
A vegan lemon tart, glazed with a blow torch and served with a vanilla cashew nut cream.
V=vegan, GF=gluten and wheat free, N=contains nuts. Corkage £2.30 per person for B.Y.O