The Grapevine

Injera bread with oven baked peppers, filled with diced aubergine, courgettes, black olives, capers served with crispy kale, sundried tomato and yogurtt

Black pudding, baked beans in homemade tomato sauce, portobello mushrooms, bacon, Cumberland sausages and poached egg served with San Francisco bread

Poached egg, sautéed spinach and hollandaise sauce on a croissant

Poached egg, crispy bacon and hollandaise sauce on a croissant

Poached egg, smoked salmon and hollandaise sauce on a croissant

Homemade mexican guacamole with chillies, lime and coriander served on toasted ciabatta

with strawberry cream, topped with mixed berries and maple syrup or with bacon and maple syrup

Crunchy rolled oats with fresh yoghurt, banana, blackberries, flaked almonds and honey

Cherry tomatoes, oregano, garlic and basil

Oven baked cooked aubergine layers, tomato sauce topped with cheese and basil

in tomato sauce, basil, rocket & parmesan

served with tomato slices, garlic oil, oregano & basil

With mushrooms, speck and balsamic glaze

In garlic chilli served with rocket & cherry tomatoes

with parma ham & melon

seasonal spring produce

a selection of starters to share

Parma ham, spicy ventricina, coppa nostrana, salame Napoli, salame Milano

asiago. gorgonzola dolce, taleggio, pecorino al pepe

tomato sauce, basil & parmesan

Tagliolini and black truffle with pesto served in a parmesan basket

Tenderstem broccoli, Tropeana onions and a touch of tomato sauce

With taleggio cheese and mint in braised lamb sauce

Filled with prawns, salmon and cod served with courgettes, cherry tomato and shellfish sauce

Garlic, chilli, tomato sauce & parsley

Slow cooked wild boar ragu and taragon

Filled with pumpkin and sage in a tomato sauce with a drizzle of basil oil

In a slow cooked beef ragù

Butter parmesan sauce, cherry tomato, burrata and micro basil cress

In butter and sage sauce

with berry coulis

with vanilla ice-cream