Chickpea & Pine Nut falafel
with a spiced red pepper dip and toasted ciabatta
Vegan Menu at The Aperfield Inn
Sharers, Grazing & Starters
Lunch Super Green Salad
Asparagus, Broad beans, peas, rocket, watercress, pickled fennel & watermelon topped with Omega seeds and a pineapple & ginger dressing
Wild mushroom & beetroot pasty
served with beetroot hummus and a pineapple & ginger dressing
Today’s soup
with sourdough bread
Squashsage & Mushroom Roll
a take on the classic sausage roll, freshly baked and served with beetroot relish.
Mains
Super Green Salad
Asparagus, Broad beans, peas, rocket, watercress, pickled fennel & watermelon topped with Omega seeds and a pineapple & ginger dressing
Spiced squash coconut curry
With red peppers & black beans topped with roasted chilli and crispy, spicy onions and served with turmeric rice.
Puy Lentil, Sage & Red Wine Lasagne
served with a dressed mixed salad
Roasted Spiced Cauliflower
served with giant cous cous, coconut sauce and baby spinach sprinkled with mint & pomegranate.
Moving Mountains Burger (With a dressed side salad)
a plant based burger with tomato, red onion, lettuce & burger relish with a dressed side salad
Smoky jackfruit wrap
roasted red peppers, gem lettuce and slaw in a beetroot & chia seed wrap with a dressed side salad.
Slow roasted tomato & almond bake
served with green beans, broccoli, roasted carrots, courgettes, red onions & peppers with tomato sauce and Omega seeds.
SIDES
Spicy Roasted Courgette, Red Onion & Peppers
Broccoli & Chilli Jam
with Omega seeds
Dressed Side Salad
Puddings
Bramley apple pie
apple compôte in a shortcrust pastry served with vanilla pod ice cream and custard.
Bramley apple & blackberry crumble
topped with demerara crumb and served with custard
Vanilla Rice pudding
made with coconut milk, topped with raspberries in sauce.
Summer Pudding
served with coconut milk sorbet and raspberry coulis
Coconut milk Sorbet
served raspberries in sauce and mint