Tuesday 14th February 2012

Traditionally, St Valentine's Day is our busiest day of the year. We allow diners 2½ hours which in previous years has proved to be more than adequate. In order to ensure smooth running we only take 2 seater advanced booked tables - sorry no children on this one occasion. Falling on a Tuesday this year we are taking bookings from 4pm through to 11pm. Following on from the success of recent years we are continuing with a set price 2 course menu (starter/main or main/dessert at £15.95 per head) or 3 course menu ( £20.95 per head) with a selection of 13 dishes per course (good selection for vegans and coeliacs). We found that with a smaller menu, diners were in a position to order within a shorter timescale - bill production was also a lot faster as apart from the set price we only need to keep account of drinks and sundries. Prices have remained unchanged for the last 5 years. However, in view of the increasing number of last minute cancellations and 'no shows' in recent years we introduced a booking deposit in 2009. This worked extremely well and is currently set at £5 per head which is deducted from the bill. Deposits may be paid in cash or by card at the restaurant or by transfer using Internet or telephone banking direct into our account. This has worked extremely well over the last two years, interested diners should telephone for full details and get their unique reference number.

2 Course Meal - £15.95 per head 3 Course Meal - £20.95 per head

Braai Sausages (vegan) wheat and vegetable protein based sausages with herbs, spices, caramel and seaweed extract giving the traditional boerewors-seasoned taste and aroma of the South African braai. Served with a spicy relish and garnish salad

Chunky Winter Vegetable Soup (vegan, gluten free on request) Served with a lightly toasted wholemeal roll

Broccoli and Scheeze Fillo Parcel (vegan) a fillo parcel filled with broccoli, scheeze, potato, onion and tomato. Served with garnish salad

Curried Patra Leaves (vegan, gluten free) griddled slices of tightly rolled tender patra leaves with gram flour, spices and tamarind paste. Served with dairy free tzatziki, lime pickle and garnish salad

Haggis (vegan) mixed nuts, mushrooms, turnips, carrots, lentils, kidney beans, onion and oatmeal. Served with onion gravy, neeps-an'-tatties and garnish salad

Hazelnut and Mushroom Pâté (vegan) served with 2 rounds of blue poppy seeded granary toast and garnish salad

Herb and Garlic dairy free 'Cheese' and Sour Cream Dip (vegan, gluten free on request) a soya based dip. Served with crudités, hot pitta bread and garnish salad

Hot Avocado with Garlic 'Naise (vegan, gluten free) two halves of deep fried avocado with a lightly flavoured dairy free garlic "mayonnaise" and garnish salad

Hot Breaded Fingers of Mozzarella deep fried, breaded fingers of mozzarella cheese. Served with ploughman's pickle and garnish salad

Mezze (vegan - serves 2, gluten free on request) hummous, aubergine and tzatziki (dairy free yogurt, cucumber, garlic and mint) dips with salad, olives, rice-stuffed vine leaves, crudités and hot pitta bread

Rice-Stuffed Aubergine (vegan, gluten free) aubergines stuffed with rice, onion, tomato, currants, herbs and spices. Served with garnish salad

Sarson Ka Saag (vegan, gluten free on request) green mustard leaves cooked with ginger, garlic and chillies. Served with hot pitta bread, dairy free tzatziki, lime pickle and garnish salad

Tamruc (vegan, organic) a sweet falafel style dish containing dates, raisins and basil. Served with hummous and garnish salad

Aduki Bean and Oyster Mushroom Bake (vegan, gluten free on request) an individual potato topped bake of aduki beans, oyster mushrooms, okra, carrots, onions and organic brown rice in a chinese style sauce. Served with onion gravy, a selection of fresh vegetables and side salad

Aloo Methi (vegan, gluten free on request) baby potatoes with fenugreek and spices. Served with our greenhouse special pilau rice, hot pitta bread, lime pickle, mango chutney and side salad

Braai Sausages (vegan) wheat and vegetable protein based sausages with herbs, spices, caramel and seaweed extract giving the traditional boerewors-seasoned taste and aroma of the South African braai. Served with onion gravy, mashed potatoes and a selection of fresh vegetables and side salad (garlic free)

Breaded Schnitzels (vegan) wheat and vegetable protein based crumbed schnitzels. Served with onion gravy, a selection of fresh vegetables and side salad

Broccoli and Scheeze Fillo Parcels (vegan) fillo parcels filled with broccoli, scheeze, potato, onion, tomato and herbs. Served with onion gravy, a selection of fresh vegetables and side salad

Butternut Squash and Mixed Nut Roast (vegan) a roast formed from butternut squash with a mélange of root vegetables, mixed nuts, spinach, mushrooms and spinach topped with a lingonberry and apple sauce. Served with onion gravy, a selection of fresh vegetables and side salad

Exotic Wellington spinach, sautéed mushrooms, cranberries, hazelnuts and brie in a puff pastry case. Served with onion gravy, a selection of fresh vegetables and side salad

French Chestnut Cassoulet Pie (vegan, organic, gluten free on request) chestnuts and cabbage with a haricot bean sauce in a wheat and gluten free pastry pie case. Served with onion gravy, a selection of fresh vegetables and side salad

Haggis (vegan) mixed nuts, mushrooms, turnips, carrots, lentils, kidney beans, onion and oatmeal marinated with whisky. Served with neeps-an'-tatties (puréed swede/turnip, carrots and potatoes), onion gravy, a selection of fresh vegetables and side salad. Alcohol can be omitted on request

Mexican Chilli Pie (vegan, organic, gluten free on request) mixed vegetables with kidney beans, sweet corn, herbs, garlic and chillies in a wheat and gluten free pastry pie case. Served with onion gravy, a selection of fresh vegetables and side salad

Mixed Nut Roast with Apricots and Goat's Cheese a mixed nut and root vegetable roast with apricots topped with goat's cheese. Served with onion gravy, a selection of fresh vegetables and side salad

Stilton and Chunky Vegetable Crumble a crumble topped mélange of vegetables in a rich creamy mature blue stilton sauce. Served with onion gravy, a selection of fresh vegetables and side salad

Walnut and Almond Roast (vegan, organic, gluten free on request) walnuts and almonds in a soya, brown rice and vegetable based roast topped with a lingonberry and apple sauce. Served with onion gravy, a selection of fresh vegetables and side salad

Apple and Cinnamon Crumble (vegan on request) apples and cinnamon cooked with a sweet crumble topping served with custard, cream or ice cream

Blackcurrant Sorbet (vegan)

Captain Morgan's Rum and Raisin Ice Cream (vegan) luxury dairy free ice cream laced with rum and raisins

Chocolate Mousse (vegan) a soya based, organic dark chocolate mousse laced with cointreau

Choice of Sticky Toffee, Ginger, Chocolate or Banana Pudding served warm with their own individual special sauce

Dairy Free Cheesecake (vegan) sour cherry, blackcurrant, lingonberry, plum, apricot, strawberry or raspberry topped dairy free cheesecake served with vegan cream

Hot Chocolate Fudge Cake (vegan) a dairy free luxury chocolate fudge cake laced with cointreau. Served hot with dairy free vanilla ice cream

Melon Balls with Port and Grapes (vegan - alcohol can be omitted on request)

Mocha (vegan on request) chocolate and coffee mousse

Raspberry Pavlova a meringue base topped with raspberries. Served with cream

Rhubarb Crumble (vegan on request) rhubarb cooked with a sweet crumble topping served with custard, cream or ice cream

Rich Belgium Chocolate Sponge served hot with custard

Tiramisu savoiardo sponge biscuits dipped in amaretto with a layer of mascapone flavoured zabaglione cream topped with a dusting of cocoa powder and grated chocolate. Served with cream (contains nuts)

The selection of dishes may be subject to some slight alteration

Reservations: 0800 092 2733 (Freephone UK only) or +44 (0) 161 224 0730