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