(1) LEEK, MUSHROOM and POTATO SHEPHERDS PIE, sautéed leeks and mushrooms in a cream sauce, topped with duchesse potatoes and baked

(2) VEGETABLE WELLINGTON, a medley of vegetables cooked in a tomato, wrapped in puff pastry and served with a light sherry sauce

(3) SPINACH and RICOTTA CHEESE CREPES baked with a cream sauce

(4) SWEET POTATO and CHICKPEA STEW, mixture of sweet potato, shallots, carrots, leeks and chickpeas, slow cooked in a tomato and herb sauce

(5) VEGETABLE and CHILLI BEAN HOTPOT, selection of fresh market vegetables cooked in a chilli bean and plum tomato ragu, topped with scalloped potatoes

(6) SPAGHETTI AL FUNGHI, mixture of wild mushrooms, cooked in a cream sauce with parmesan cheese and parsley flakes

(7) BUTTERNUT SQUASH and FETA CHEESE CANNELONI, baked pasta tubes filled with roasted butternut squash and feta cheese, cooked in a Napoli sauce and topped with a cheesy béchamel.

 Wine List . . .