GAIL’s almond butter
Transcript of GAIL’s almond butter
All of our food is made by us, by hand, in our kitchens
Please note that traces of allergens may be present
THREE CHEESE & TOMATOComté, Quicke’s cheddar, Montgomery Olgleshield cheese and Isle of Wight tomatoes
THE REUBENMonty’s Deli pastrami, sauerkraut and
Mayfield Swiss cheese with Russian dressing
Served with pickles, fermented carrots and Eaten Alive kimchi hot sauce
6 / 7.2
7 / 8.5
ROASTED SWEET POTATO, JALAPEÑO AIOLI & LIME SWEETCORN SALSA Plant-based
with quinoa, avocado and salsa verde
FRIED HARISSA CHICKEN with pickled aubergine, coriander carrots, amba tzatziki and roasted cabbage
8.5 / 10
9.5 / 11
7.5
8
8.5
AVOCADO & SALSA VERDE Plant-based
GOLDSTEIN SALMON
STREAKY BACON
2.5
3.5
3.5
TWO SOFT-BAKED CACKLEBEAN EGGS WITH BUTTERED SOURDOUGH SOLDIERS
served with
LABNEH & SLOW-COOKED TOMATO& RED PEPPER MATBUCHA
STREAKY BACON
Our Arlington White free-range eggs are fromCacklebean farm in the Cotswolds
TOASTED WHITE SOURDOUGH Quicke’s whey butter / GAIL’s organic jam / GAIL’s almond butter
AVOCADO ONSEEDED SOURDOUGH Plant-based
with salsa verde, spicy seeds, coriander cressand tomato relish
2.9
6 / 7.5
UN T IL 1 1 AM
OAT MILK PORRIDGE Plant-based
with
Demerara sugar / raw honey / date molasses Fresh blueberries, toasted seeds and maple syrup GAIL’s almond butter and seasonal fruit compote
3 / 43.2 / 4.23.2 / 4.2
ARTICHOKE & BASIL LOAF CAKEwith Kalamata olives, sun-dried tomatoes and cheddar,served toasted with labneh
5 / 6
OUR SEASONAL SOUPS
Small
Large
3.5 / 4.25 / 6
FROM 1 1 AM