Free From and Plant Based Menu

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Starter - £8.00 per person per item

 

 

Pan seared aubergine 

served with a sun blushed tomato and mixed leave salad drilled with a balsamic glaze 

(V, Vn, G)

 

Celeriac and roasted garlic velouté

topped with a garlic and herb crouton or gluten free crouton

(V, Vg, G)

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Caprese salad

sliced tomato and/or vegan mozzarella, fresh basil from Woodcroft’s herb garden, and drizzled with extra virgin basil infused olive oil and balsamic vinegar

(V, Vg, G)

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Petit pois pea velouté

served with a garlic toasted crouton or gluten free crouton

(V, Vn, G)

 

Bruschetta

Thick sliced gluten free sourdough toasted and topped with well seasoned tomatoes, vegan mozzarella slices, and fresh basil leaves drizzled with basil infused extra virgin olive oil and garlic balsamic vinegar 

(V, Vn, G)

 

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Main £21.50 per person per item

 

Vegan steak and healthy wedges 

Seitan Steak or Portobello Mushroom steaks pan fried, served with oven baked potato wedges or roasted garlic mash, green beans, vine tomatoes and a choice of onion or mushroom gravy

(V, Vn, G)

 

Stuffed baked aubergine

Aubergine halves filled with aubergine meat, basil, cherry tomatoes, pitted green olives, vegan feta cheese and baked in the oven.  Served with oven baked potato wedges or couscous

(V, Vn, G)

 

Gluten free spaghetti

Served with an arrabiata sauce spiced from Woodcroft’s home grown chilli’s and topped with roasted cauliflower

(V, Vn, G)

 

Spicy Thai rice noodle salad

Ribbons of carrots, cucumber cored and sliced, spring onions, lots of shredded mint leaves,

mixed lettuce leaves coated in a spicy Thai dressing made from lime juice, rice wine vinegar, sesame seed oil, palm sugar, diced chilli, topped with toasted raw nuts and dry crispy onion flakes,

(V, Vn, G)

 

Vegetarian lasagne and salad

  Pasta sheets layered with a 'free from' béchamel sauce and rich and herby tomato sauce made from finely diced carrot, onion and courgette, garlic, mixed herbs, and topped with grated vegan mozzarella. 

(V, Vg)

 

Pasta free lasagne and salad

Sheets of finely sliced butternut squash layered with a rich spinach, ricotta cheese, garlic, and toasted pine nut sauce.  The top layer is finished with an arrabiata sauce and grated mozzarella

(V, G)

 

Middle Eastern vegetable tagine

Butternut squash, chick peas, green beans, red onion, peppers and garlic, cooked in an aromatic tomato sauce served with couscous dressed with feta cheese or free from feta, loads of chopped fresh coriander and toasted cashew nuts

(V, Vn, G)

 

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Desert - £7 per person or stated price

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Lemon posset

served with a fruit garnish and free from shortbread

(V, Vg, G)

 

Traditional Scottish cranachan

toasted oats soaked in whisky and honey, raspberries soaked in whisky, mixed together with whisky and honey infused whipped vegan cream, served with free from shortbread biscuits

(V, Vg, G)

 

Pear and raspberry crumble

served with free from vanilla ice cream or free from cream

(V, Vg, G)

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Mixed fruit salad - £5

with homemade shortbread biscuits or free from alternative biscuit

(V, Vg, G)

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Cheese board

Selection of cheese or free from cheese, Orkney oat cakes, fruit slices, served with Mum’s homemade chilli jam (£2 supplement (V, Vg, G)

 

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Note: Where possible dishes will be modified to suit vegan and gluten free diets.  Please make us aware of any alternative ingredients that we may not be aware of.  All efforts will be made to tweak recipes! ​

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Please give us a few days notice if you would like to dine with us.