We welcome you to our Six-Course Vegan Taster Evening on Friday 10th January.
For more information, see our event page here

First Course – Canapés

Teriyaki glazed butternut squash skewer, toasted sesame seeds S

Crispy oyster mushroom, raisin caramel G SB

Second Course – Amuse-bouche

Spiced parsnip and apple soup, parsnip crisps, chive oil

Third Course – Starters

A choice of:

Heritage beetroot tartar, sourdough toast G

Sticky apple and celeriac filo tart G

Katsu sweet potato wedges, pickled cucumber, katsu sauce gf SB

Fourth Course – Palate Cleanser

Strawberry and lime iced granita

Fifth Course – Mains

Spinach crepe filled with wild mushroom ragu, pickled enoki mushrooms, confit baby potatoes G SD
OR
Sweet potato fondant filled with carrot and red pepper coulis, mixed bean cassoulet, kale, pickled sprout leaves SD
OR
Grilled flatbread topped with sweet potato and cumin falafel, pickled red onions, baby leaf, vegan coriander yoghurt, tomato relish G SD SB

Sixth Course – Dessert

Apple and mixed berry strüdel, soya vanilla ice cream SB

The 14 Food Allergens
*Chips & fries may contain traces of gluten, please check with your server

G – Cereals containing Gluten
N – Nuts (tree nuts)
SD – Sulphur dioxide/sulphites- preservative
E – Eggs
F – Fish
P – Peanuts
SB – Soybeans

D = Milk (including lactose)
CELERY = Celery (including celeriac)
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid
S = Sesame
Not all ingredients in recipes are clearly identified on the menu.
(‘v’ vegetarian, ‘vg’ vegan, ‘vga’ vegan available ‘gf’ gluten free, ‘df’ dairy free)