Comments: Inform the staff that you are vegan; the suitable options are.
Starter: Carpaccio of roast beetroot with caper & green olive dressing.
Mains: Pan-fried gnocchi with a wild mushroom sauce & seasonal vegetables, vegetable balti curry with rice, hand-cut chips, poppadum & mango chutney.
Side: Seasonal vegetables.
Desserts: Poached pear with mango sorbet in a caramel basket, sorbet (lemon, mango, blackcurrant).