GLUTEN FREE & VEGAN


Gluten Free 

Mustard, lemon and rosemary roasted chicken

Green beans with almonds, parsley and lemon

Smoked chicken, nectarine and roasted almond salad

Baked artichoke and parmesan spread

Asparagus with lemongrass, lime and chilli

Scallops with roasted asparagus and tomato dressing

Black bean, chorizo and sweet corn salad

Garam masala and lime roasted chicken

Crumbed lamb steaks with kale and mixed seed salad

Roast chicken with quinoa, corn and almond stuffing

Slow cooked spiced shoulder of lamb

Smoked fish mac and cheese

Chicken with zucchini, basil, pine nuts and tomato jam

Tarragon and parmesan crumbed Portobello mushrooms

Lamb shanks baked in parchment with champ

Prawns with lime and mango dipping sauce

Beef carpaccio with balsamic, walnuts and blue cheese

Mushroom burgers

Quinoa ,kale and basil burgers in cos lettuce

Fish with white beans and olives

Crisp skinned salmon with coconut curry sauce

Pulled pork with slick of hoisin sauce and gluten free tortillas with shredded salad

 


Vegan

Roasted red pepper, chickpea and spinach curry (gluten free and vegan)
Chickpeas and spinach are blanketed in a rich, red pepper and coconut sauce.

Served with red and white quinoa

Whole roasted cauliflower with creamy makhani gravy

Miso marinated kataifi-wrapped aubergines with salad of beansprouts,avocado,cucumber, watercress, shiso sprouts with ginger miso dressing

Roasted cauliflower with citrus and tahini sauce with roasted red pepper dip
Moutabbel ( aubergine puree) toasted pine nuts, pomegranite, lemon, flat bread

Fattoush salad ottelenghi style

Veggie pad thai with marinated tofu

Courgette pepper squash ratatouille served with steamed brown rice

Kushari- (egyptian dish)
Rice and lentil pilaf with
A garlic and vinegar sauce and rich tomato sauce accompaniment topped with caramelised onions

DESSERT

Semolina and raspberry tart

Vegan red velvet cake with vegan cream cheese frosting