October Dinner Menu
To Start
Roasted Beetroot (GF, V) £8.50 Labneh, toasted pine nut, orange agave & sourdough
Sage & Parmesan Arancini (GF) £9 Crispy serrano ham & Catalan sauce
Lurcombe Beef Skewer (GF) £9 Satay sauce & tangy radish pickle
Crispy Enoki Mushroom (GF, V) £8 Saffron aioli
Mains
Chicken Tagine (GF*, N) £17 Pulled chicken thigh, spiced tomato sauce, potatoes, apricots, honey & saffron yoghurt, toasted almond & focaccia
Red Lentil & Coconut Dhal (GF*, V, VG) £15 Coconut sambal, toasted mixed seeds, fresh herbs, root veg pakora & pitta bread
Lamb Flatbread £17 Rosemary garlic butter, feta, roasted heritage carrot, pumpkin seed & molasses
Roasted Sweet Potato Burrito (V) £15 Black beans, feta, pomegranate salsa & spicy zhoug dip
Dessert
Roasted Plum & Frangipane Tart (VG, N) £8.50
Banana & Chocolate Cake £8.50 (N) Clotted cream, toasted hazelnut & salted caramel
Lemon Basque Cheesecake (GF) £8.50 Fresh blackberries & compote
Affogato (GF) £6.50 Shot of voyager coffee & Dartmoor vanilla ice cream
Allergen key: GF-gluten free/ GF*-can be made gluten free/ V-vegetarian /VG-vegan/VG*-can be made vegan/N-contains nuts
