Spring/ Summer ’21
Vegan Menu

TO START

Leek & Asparagus Ballotine   8
Charred Asparagus, Burnt Leek, French Dressing

Grilled Halloumi   9
Pickled Beets, Roast Beets, Xato Sauce, Lovage Emulsion

FOLLOWING ON

Salt Baked Turnip   21
Wilted Chard, Roast Turnip & Chervil Viniagrette

Beetroot & Red Lentil Dhal   22
Roast Carrots & Carrot Jus

TO FINISH

Almond Milk Rice Pudding   8
Baked Rhubarb, Toasted Almonds