WHOLE BAKED SOMERSET CAMEMBERT (V)
Heritage potato crisps, pear, toasted ciabatta, apple, date & tamarind chutney, savoury nut granola
Plant-based delight at Browns Windsor
We’ve created a wonderfully diverse menu of fresh and vibrant plant-based dishes, from light plates to hearty winter warmers.
Whether you’re vegan, vegetarian, or simply want to cut down on meat, we hope you’ll enjoy this special menu (available throughout January).
Plant-based Menu
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WHOLE FRESHLY BAKED SOURHDOUGH (V)
Netherend Farm butter
NOCELLARA OLIVES (VE)
MIXED NUTS (VE)
STARTERS
ONION & ARMAGNAC TATIN (VE)
Warm green bean salad, rocket & walnut pesto
TOMATO & THYME SOUP (VE)
Rustic bread
HEIRLOOM TOMATO TART (VE)
Artichoke & wild garlic houmous, shallots, carrot, pea shoots, British rapeseed oil
BEETROOT, WALNUT & GOATS CHEESE SALAD (V)
Grilled Wensum White goats cheese, sourdough crouton, maple & mustard dressing
BURRATA (V)
Torched heirloom tomatoes, kale & hazelnut pesto, savoury nut granola, watercress
MAINS
BUTTERNUT SQUASH & BEETROOT RISOTTO (VE)
Beetroot crisps, fried sage, pea shoots
PORTOBELLO MUSHROOM, CHESTNUT, WALNUT & SPINACH WELLINGTON (VE)
Heritage potatoes, sautéed beech mushrooms, green beans, onion gravy
ROAST BUTTERNUT & APPLE HARVEST SALAD (VE)
Baby kale, red cabbage, beetroot cous cous, lemon houmous, maple & mustard dressing
CORONATION CAULIFLOWER (VE)
Saag aloo, coconut raita, toasted almonds, broccoli shoots, beluga lentils, curry oil
ROAST MUSHROOM, MADEIRA & TARRAGON GLAZED TART (V)
Grilled Wensum White goats cheese, charred leek, hazelnut dressing
ROAST MUSHROOM, MADEIRA & TARRAGON GLAZED TART (VE)
Charred leek, hazelnut dressing
BUTTERNUT, LEEK & SAGE POT PIE (V)
Buttered mash, parsley crumb, lemon
CAMEMBERT TOASTIE (V)
Somerset camembert, flat mushrooms, Stokes red onion marmalade, fries
DESSERT
BISCOFF CHEESECAKE (VE)
Red berries
APPLE & BLACKBERRY CRUMBLE (V) (vegan alternative available)
Vanilla custard or cream
FRESH BERRIES (VE)
Strawberries, raspberries & blueberries, raspberry sorbet
