Please make sure to let us know of any special dietary requirements that are not currently catered for, such as gluten free options, by Friday 3rd November.

Gnocchi with olives, artichokes, spinach & tomato pesto (V)

Roasted field mushrooms with tomatoes, kale, soybeans & quinoa garlic cream (V)

Sauteed green vegetables (Ve)

Gratin potatoes (V)

Seasonal salad leaves (Ve)

Panzanella salad, with tomatoes, roasted bread, torn mozzarella & capers (V)

Chickpea & freekeh salad (V)

Caesar salad station

Hummus, balsamic onions, cornichons and house roasted vegetables