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MORNING TREATSFRESH FROM THE OVEN
Crossaint 2.5 Crossaint with jam and butter 3 Pain au chocolat 2.5
LOADED BRIOCHE BUNSCrispy Cumberland sausage 5
Smoked back bacon 5Cofit garlic mushrooms and grilled cheese 5
The Full Monty (sausage, bacon, onion chutney & fried egg) 9
BRUNCH FAVOURITESConfit garlic mushroom toast in white wine and truffle cream
served with a vine tomato and rocket salad 9Bloody Mary Shakshuka - North African spiced tomato with crisp pitta and a baked egg 9Spicy chorizo hash with scrambled eggs served with foccacia and spicy Siracha mayo 9
Avocado, feta & vine tomato toast with fresh pesto and olive oil dressing 9Smoked salmon scrambled egg with chive cream cheese and rocket 9
SMOOTHIESBroccoli & the Beast 5
Broccoli, mango, spinach, pineapple, bananna, cucumber & apple juice
Detox Zing 5Banana, blueberry, carrot, courgette & ginger
Pass‘N‘Shoot 5Mango, passion fuit & pineapple
Oat of this world 5Oats, banana, blueberries, raspberry,
flax seed & apple
TEA & COFFEETea 2.6
English Breakfast, Earl Grey,
Peppermint, Green
Latte / Cappuccino Flat White 3.5
Espresso / Americano 2.6
Mocha / Hot chocolate 3.5choose from oat, almond or soya milk alternatives
ALL DAY EATSSMALL PLATES
Hummus and pitta 5
Marinated olives 5
Smoked almonds 5
Charcuterie Board for one 9cured meats, blue cheese, goats cheese, balsamic glaze,
foccacia and onion chutney
Open top tomato brushetta with pesto and balsamic glaze 6
SHARINGCharcuterie Board to share 25
cured meats, blue cheese, goats cheese, balsamic glaze, foccacia and onion chutney
Meze Board 20Smoked almonds, olives, hummus and rocket and tomato brushetta,
served with a selection of breads
STONE BAKED PIZZAClassic Margarita 10
Rich tomato base, mozarella & cheddar, blend of herbs, olive oil
The Hot One 12Rich tomato base, mozarella & cheddar, pepperoni and jalapeño
Shroom 12Rich tomato base, mozarella & cheddar, mushroom, goats cheese and rocket
Slice up your life 13Rich tomato base, mozarella & cheddar, Parma ham and balsamic glaze
Food & drinks may contain allergens. Please ask a member of staff for the information.