Vegetarian Menu 

Sweetcorn soup  20

Local cow's milk burrata  24

Vine ripened tomato and Lakelands olive oil

Pumpkin and rosemary risotto  21/ 27

Tagliatelle  26

Wild mushrooms and fresh thyme

Grilled asparagus and fennel  19/29

Storo polenta with gorgonzola, mascarpone

Executive Chef, Andrew McKee

*Prices and menu items are subject to change.

Vegetarian Menu