CHEF’S VEGAN MENU SUGGESTIONS
ANTIPASTI
Homemade foccaccia, olive oil and balsamic 3.95
Sour dough schiacciatella with garlic and rosemary 4.95
Classic bruschetta topped with olive oil, black olives, garlic & fresh tomato 6.95
Warm lentil and pumpkin salad, rocket leaves and fresh chilli starter 6.95 or as main 9.90
Warm borlotti bean, onion, tomato, olive and spinach salad starter 6.95 or as main 9.90
Soup of the day 4.50
Vegan chef’s grazing board : Chef’s selection for one 7.95 or for 2 to share supp 3.95
Grilled marinated Mediterranean vegetables with salsa verde starter 6.95 or as main 9.90
SECONDI
Orecchiette pasta with greens, olives, cherry tomatoes olive oil, and chilli 9.95
Penne arrabiata 8.95
Pasta with courgettes, cherry tomatoes, asparagus and olives 9.95
Pearl barley with roast pumpkin and greens 11.95
Pasta with mushrooms, rocket, cherry tomatoes and truffle oil 9.95
Chickpea and fregola salad with tomato, beetroot, cucumber and olive salsa 10.95
Polenta with roast mushrooms and peppers 10.95
La Cucina selection of fresh sour dough pizza as per menu without non vegan ingredients
Please note we prepare and knead our own sour dough daily in house
Please check with team should there be any additional dishes available
CONTORNI
See a la carte menu for vegetable of the day, potatoes, side salads from 3.95
DOLCE
Lemon sorbet and limoncello 6.95
Poached fresh seasonal fruit in spiced wine syrup 6.95
Soya milk is available for hot drinks
Please be aware that we operate in an open kitchen, we work with meat, fish and dairy products as a key ingredients in the preparation areas and cross contamination cannot be 100 percent guaranteed. By offering the dishes above, chefs will prepare food freshly for customers and every effort will be made to limit cross contamination as best as possible.