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 apple sausage roll with chilli
ketchup
Braised riceSummer greens
with burnt onions
Tuesday Pulled beef and chipotle bap
Veggie burger with marinated
feta and beetroot ketchup
Tori Kaie Age smashed
peanut and chilli sauce
Dill mash Orange and
carraway hispi cabbage
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 peers 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