Spring/Summer Menu 2021

*Pescatarian, with lots of vegetarian in between, and gluten free

 

Salad menu 

Frenchie (gf)

Buckwheat- avocado- tuna tataki- black olive- capers- gem lettuce- cherry toms- chives -blanched green beans – boiled egg – red onion- mung bean sprouts – 

balsamic tarragon vinaigrette 

—

 

Italian Stallion (vegetarian/vegan/gf)

Ribbon massaged Kale-white bean-sun dried tomato-hemp hearts- red onion- cherry tomato- olives- pumpkin seed- basil- pine nuts- balsamic tarrogan vinaigrette 

—-

 

Kale Caesar (vegetarian/gf)

Ribbon massaged Kale- jalepeno- mint- hemp hearts- shaved broccoli- sesame seed- sunflower seed- cherry tomato- avocado- vegan Parmesan- radish- Caesar dressing- gf sourdough croutons

—-

 

Mexican Trinity (vegetarian/vegan/gf)

Gem lettuce- cherry tomato- avocado- jalepeno- coriander- red onion- sweet corn- spicy seeds- spicy black beans- quinoa (cooked in veg broth)- crushed pecans- vegan feta- jalepeno avocado vinaigrette 

—-

 

My Thai (vegetarian/vegan/gf)

Green mango or papaya- cherry tomato- shaved carrot- crushed cashew- enoki mushroom- pumpkin seeds- thai basil/coriander/lemongrass vinaigrette 

Tom yum dressing 

—-

 

Toush’ Fa 

Butterfly prawns- ribbon romaine- radish- pickled red onion- cherry tomato- cucumber- zhatar- sumac- dill- parsley- mint- pita chips- pomegranate- sesame seed- chick pea couscous 

Pomegranate vinaigrette 

 

Soul Mama (vegetarian/gf)

Ribbon romaine- sweetcorn- roasted okra- black eyed peas- cubed roast sweet potato- fried tofu ‘chicken’- hot pickled watermelon/ or red onion (seasonal) 

Creamy tobasco dressing  

 

Kyoto (vegetarian/vegan/gf)

Ribbon spinach- enoki- roasted mushrooms- cubed roasted miso tempeh- cubed roasted sweet potato- chives- spring onion- shredded pickled carrot- marinated seaweed- adzuki beans 

Miso carrot dressing 

 

Tuscan (vegetarian/vegan/gf)

Artichoke hearts- blanched french beans- cannellini beans- poached salmon- cherry tomatoes- frisée- green olives- fried capers and leeks 

Olive oil and lemon

 

Waldorf Kale (gf)

Grapes- celery- massaged kale- hemp hearts- poached baby shrimp- green olives- crushed pecans- green apples- chives or greek basil 

Green goddess dressing

 

Lefkada (vegetarian/vegan/gf)

Gem Lettuce- crumbled vegan feta- cucumber- cherry tomato- Greek feta- cubed basil tofu- oregano- roasted chickpeas

Olive oil and lemon

Alternative dressings (can switch out) 

Green goddess (vegan)

Lemon olive oil (vegan)

Truffle (premium 1£) (vegan)

Miso carrot (vegan)

Caesar (vegetarian)

Creamy tobacco (vegetarian)

Avo jalepeno (Vegan)

 

Soups

Spring Minestrone soup with seasonal vegetables and legumes (vegetarian/vegan/gf)

 

Mexican Gazpacho– topped with white bean, avocado, shaved corn, pumpkin seeds- crumbled vegan feta (vegetarian/vegan/gf)

 

Green Goddess– topped with cubed tofu, Hemp hearts, sunflower seeds, (cold or hot) (vegetarian/vegan/gf)

 

Truffled Cauliflower Soup– topped with roasted crispy mushrooms, pumpkin seeds (vegetarian/vegan/gf)

 

Roasted Indian Cauliflower Soup topped with spicy sunflower seeds, gf croutons (vegetarian/vegan/gf)

 

Vegan and Vegetarian Proteins

(on offer within full meal programs or upon request)

Baked falafels 

 

Spicy Mexican black bean burger 

 

Braised Cannellini Beans with warm spices

 

Fried ‘Chicken’ Tofu

 

Spicy Shredded Mexican tofu

 

Miso Roasted Tempeh 

 

Vegan Oven Roasted Sausage 

 

Indian Spiced Red Lentils

 

Adzuki Beans cooked in vegan pho broth

 

Vegan Mince (Bolognese style) served with Red lentil Fusili

 

Vegan Mince Burger served with grilled red onion/tomato/gf brioche bun

 

Vegan Koftas Greek style served with tzatziki yoghurt

 

 

Vegetarian Vegetable Sides

(on offer within full meal programs/or upon request)

*Gluten free

Braised kale and buckwheat in vegetarian broth with crispy leeks and garlic

 

Minted Peas

 

Minted Asparagus/edamame/pea pilaf

 

Mexican Red Cabbage Slaw

 

Baked Broccoli Florets with hemp hearts and nigella seed

 

Black & White Sesame Green Beans

 

Roasted Mixed Mushrooms with garlic and thyme

 

Roasted Cubed Aubergine with pomegranate and yoghurt

 

Grilled Asparagus, vegan parmesan

 

Beet Salad, grilled fennel, dill, orange

 

 

Vegetarian Starch Sides

(on offer within full meal programs/or upon request)

*Gluten free

 

Roasted honey mustard carrots

 

Whole roasted Carrots, warm spices

 

Roasted crispy new potatoes with oregano and garlic

 

Curried whole roasted cauliflower with flaked almonds and coriander

 

Paprika cauliflower florets with green onion and coriander

 

Mexican rainbow potato salad

 

Salt baked grilled celeriac

 

Quinoa Pilaf cooked in vegetable broth with shallot and garlic

 

Chickpea cousous with miso and tamari, sesame

 

Buckwheat pilaf cooked in vegetable broth with shallot and garlic

 

Grilled corgette wafers, oregano

 

 

Pescatarian Mains (a mix of veg and fish)

*Sample menu for Spring/Summer 2021

*Gluten Free

Dinner

Mushroom Bolognese– bean based pasta, minted peas 

 

Lunch 

Mexican Roasted Jumbo Prawns with Mexican slaw and pickled okra, creamed corn 

 

Lunch 

Baked Falafels with beetroot hummus

Massaged kale slaw with broccoli, cherry tomatoes, crunchy flatbread croutons, cucumber, zhat’ar

 

Dinner 

Oven Roasted Miso Cod, sesame asparagus, whole roasted carrot/dashi broth with chive and lime zest

 

Dinner 

Pesto Corgetti with cherry tomatoes, black olives, vegan parmesan, pan fried baby shrimps, fried capers 

 

Dinner 

Grilled Sea Bream, fine green beans with shallot, honey dijon carrots with dill

 

Dinner 

Chili Oil Wontons with chopped scallops 

Stewed kale with crispy leeks and garlic

 

Lunch 

Seasonal Veggie Tray Bake – roast sausages and/or tempeh

 

Dinner

Red Lentil & Carrot Curry cooked in veg broth with garlic, nigella seeds/ cardamon/ cumin/ coriander, served with lightly braised leek, runner beans, peas, sugar snaps 

Chickpea couscous

Top with raw seeds, sesame oil, hemp

Crumbled vegan feta 

 

Lunch

Shaved raw Brussel sprouts, vegan parmesan, finely chopped green olives, crushed cashew

Gf sourdough toast (to make two bruschetta)

 

Dinner

Indian Spiced Whole Roasted Cauliflower, pan fried sea bass, spicy-sour chickpea and broccoli chana-chaat salad

 

Dinner

Cauliflower Crust Margherita Pizza with vegan mozzarella and Vegan Salami

 

Rocket salad with vegan parmesan and gf sourdough croutons

 

Lunch

Vegan lasagna with corgette and cashew cheese

 

Dinner

Carrot, Onion, & Corgette Bhajis, tzatziki sauce, Kale ‘slaw’ with quick pan-fried calamari   

 

Dinner

Spring Risotto with Asparagus, peas, edamame, and mint, vegan parmesan, poached salmon