Breakfast8:30am – 11:00am

Lunch12:00pm – 2:00pm

Supper5:00pm – 6:00pm

Main Meat Main Vegetarian Hot Snack

Monday Castlemead Katsu chicken with

Coriander Salad

Loaded flat mushrooms with

roast seasonal vegetables and

goats crumb

Hand made black pudding

bacon and Cumberland sausage bap

with chilli apple ketchup

Braised riceSummer greens

with burnt onions

Tuesday Pulled beef and chipotle focaccia

bap

Veggie burger with marinated

feta and beetroot ketchup

Charred chicken breast

smashed peanut and chilli sauce

Hand cut wedges Orange and

carraway roasted

Wednesday Pressed cider glazed pork belly

with crispy summer salad and

soy dressing

Vietnamese inspired mint tofu and coconut curry

with sticky rice

Lightly dressed Peterhead

salmon and spinach penne

with salsa verde

Grain mustard new potatoes

Fennel seeds and honey carrots

Thursday Brook farm harissa spiced lamb kofta

with chunky Turkish labneh

and humous

Spanish style leek cheddar and potato tortilla

Smoky beef brisket New York style bagel with

garlic aioli and rocket

Roasted peppers and corn

Greek meze

Friday Thank fish it’s Friday

Battered haddock with chunky lemon tartar

sauce

Tricolore vegan lasagne with kale

beetroot and butternut squash

Old fashioned English

fishcake with warm green

salad

House friesMinted Mushy

Garden Peas.

Weekly Lunch Menu