Lunch Menu at The Sheep Heid Inn in Edinburgh

zesty orange curd, tarragon & sherry vinegar infused grapes, with toast

with warm rustic bread and Netherend Farm salted butter (v)

with golden beetroot picalilli

in panko breadcrumbs with a British apple & rosemary chutney (v)

in a white wine cream, on a toasted sourdough crumpet (v)

with a roasted pepper & pickled watermelon salsa, blackcurrant curd, crunchy seeds and toast

with rustic thick-cut chips and honey-roasted pineapple

in a white wine, tomato, garlic & chilli sauce

with pan-fried samphire, broccoli & baby spinach, confit tomatoes and a fresh salsa

with broccoli, sticky jasmine rice and a scorched red chilli (ve)

with baby gem lettuce, spinach and tenderstem broccoli with a cider & honey mustard dressing

with cucumber, tomato, red onion, coriander, red chilli and a soy, lime & ginger dressing

Lentils, quinoa & crispy chickpeas, avocado, roasted cauliflower, ribbons of carrot & mooli, watercress and a slow-roasted tomato toast (ve)

on a bed of cucumber & mooli ribbons, shredded carrot & cabbage, watercress and spring onion, in a plum & hoisin sauce

Jalapeños (v) / Red peppers (v) / Pineapple (v) / Flat mushroom (v)  / Goat’s Cheese (v) £1.50     Bacon / Chorizo / Hand-pulled chicken £2.00

with Belgian chocolate sauce and Bourbon vanilla ice cream (v)