PINE NUT & CARROT FALAFAL†
with a spiced red pepper dip and toasted ciabatta
The River Wyre
Breck Road, Poulton-Le-Fylde, Lancashire, FY6 7JZ
Veganuary at The River Wyre
To celebrate Veganuary, we’ve added new dishes to our vegan menu for you to try, including our Wild Mushroom, Beetroot and Horseradish pasty, and our Winter Vegetable Tart.
We’re proud to offer our delicious Vegan Menu at The River Wyre, 6 days a week, featuring a range of starters, mains, sides and puddings. Our Vegan menu is available Monday to Saturday at our Poulton-Le-Fylde pub alongside our usual menus, so please just ask a member of the team if you wish to take a look.
On Sundays, we offer a selection of Vegan dishes alongside our usual Sunday Menu. Please take a look at our Sunday Menu for the vegan dishes that we have available at The River Wyre.
Vegan Menu
Starters
TODAY’S SOUP
served with rustic bread
WHOLEFOOD WINTER SALAD (SMALL)
roasted butternut squash with onion, cauliflower, broccoli, beetroot, black rice and quinoa in a sun dried tomato and garlic dressing
WILD MUSHROOM, BEETROOT & HORSERADISH PASTY
served with beetroot hummus and a pineapple & ginger dressing
Mains
ROASTED VEGETABLE & CHUTNEY WRAP
roasted butternut squash, quinoa, vegetables and a smokey tomato chutney in a beetroot and chia seed wrap, served with dressed slaw
ROASTED WINTER VEGETABLE TART
red pepper, beetroot and butternut squash in a basil & paprika pastry case, filled with a caramelised onion compote served with baby potatoes
SPICED SQUASH COCONUT CURRY
with red peppers & black beans in a Jerk seasoning, topped with roasted chilli and served with turmeric rice
SPICED CHICKPEA, AUBERGINE & SPINACH BURGER
on a rustic roll, dressed with a spiced red pepper sauce, served with a pesto & tomato dip and a roasted vegetable & grain salad
WHOLEFOOD WINTER SALAD (LARGE)
roasted butternut squash with onion, cauliflower, broccoli, beetroot, black rice and quinoa in a sun dried tomato and garlic dressing
TAGLIATELLE PRIMAVERA*
asparagus, soya beans, broccoli & baby spinach, in a mint & basil pesto
Sides
TENDERSTEM BROCCOLI
with a chipotle dressing and toasted pumpkin seeds
SWEET POTATO & BUTTERNUT SQUASH
roasted with thyme, orange and spices
Puddings
COCONUT MILK SORBET & STRAWBERRIES
with raspberries in sauce and fresh strawberries
COCONUT PANNA COTTA STYLE PUDDING
topped with passionfruit and fresh berries
BRAMLEY APPLE PIE
apple compote in a shortcrust pastry served with raspberry coulis.
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