Vitalé Café Bar

Grilled back bacon, smashed avocado and a free-range poached egg on toasted sourdough. Finished with cool tomato salsa and olive oil.

Grilled tomatoes and smashed avocado on toasted sourdough, topped with toasted pumpkin seeds and finished with cool tomato salsa and olive oil.

Light ricotta cheese, nut-free pesto, two free-range poached eggs and chilli flakes on toasted sourdough.

Toasted sourdough served with free-range scrambled eggs.

Toasted sourdough served with smoked salmon and free-range scrambled eggs.

• Spicy arrabiatta -V
• Bolognese
• Mushroom and baby spinach - V
• Tomato and basil - V

• Garganelli - V
• Gnocchi - V
• Tagliatelle - V

On a harissa mayonnaise base. 

On a green pesto base.

On a cranberry and spinach base with bloody Mary relish.

Mediterranean vegetables and hummus.

Freshly prepared with baby kale, carrot and beetroot string, avocado, grilled broccoli and chilli salad, spring onion, radish, watercress with lemon and roast garlic dressing and hummus.

Burrata cheese served on freshly prepared cucumber, tomatoes, red onion, spinach and pesto. With a balsamic dressing, olives, toasted pumpkin seeds and garlic foccacia.

Served for two to share.

Freshly baked Camembert served with grilled garlic foccacia, new potatoes, roasted garlic and rosemary new potatoes, grilled broccoli and grilled cauliflower.

A Mediterranean platter of olives, feta cheese and pesto, fire-roasted tomatoes, prosciutto wrapped melon, hummus, stuffed vine leaves and rosemary and garlic focaccia, served with olive oil and balsamic vinegar dip.

A Mediterranean platter of olives, hummus, feta cheese and pesto, fire-roasted tomatoes, jalapeño and red pepper hummus with vegetable crisps, stuffed vine leaves and rosemary and garlic focaccia, served with olive oil and balsamic vinegar dip.

Sautéed wild mushrooms, sage butter sauce.

Shredded lettuce tossed with bacon, croutons and shaved hard cheese drizzled with a creamy Caesar dressing.

Shredded lettuce, peppers, beetroot and carrot, diced tomatoes, cucumber and onion with a roasted garlic and lemon dressing.

Crunchy sliced vegetables in a zingy Asian dressing.

Kidney beans, chick peas, sweetcorn, cherry tomatoes and roast butternut squash with a Middle Eastern mint dressing.

With toasted pine kernels. 

• Marinated prawns with olive oil, garlic and fresh herbs
• Grilled lemon and garlic marinated chicken breast
• Marinated grilled torn halloumi - V
• Smoked salmon

• Smoked salmon and cucumber
• Egg mayonnaise - V
• Chicken salad

• Carrot cake - V
• Chocolate and orange torte - V
• Fruit tartlet - V
• Macarons - V
• Scone, jam and clotted cream - V

Grilled back bacon, smashed avocado and a poached egg on toasted gluten free bread. Finished with cool tomato salsa and olive oil.

Grilled tomatoes and smashed avocado on toasted gluten free bread, topped with toasted pumpkin seeds and finished with cool tomato salsa and olive oil.

Light ricotta cheese, nut-free pesto, two free-range poached eggs and chilli flakes on toasted gluten free bread.

Toasted gluten free bread served with free range scrambled eggs.

Toasted gluten free bread served with smoked salmon and free-range scrambled eggs.

• Spicy arrabiatta - V
• Bolognese
• Mushroom and baby spinach - V
• Tomato and basil - V

On a harissa mayonnaise base. 

On a green pesto base.

On a cranberry and spinach base with bloody Mary relish.

Mediterranean vegetables and baba ghanoush.

A Mediterranean platter of olives, feta cheese and pesto, fire-roasted tomatoes, prosciutto wrapped melon, baba ghanoush, and grilled vegetables.

A Mediterranean platter of olives, feta cheese and pesto, fire-roasted tomatoes, baba ghanoush and grilled vegetables.

Shredded lettuce tossed with bacon, croutons and shaved hard cheese drizzled with a creamy Caesar dressing.

Shredded lettuce, peppers, beetroot and carrot, diced tomatoes, cucumber and onion with a roasted garlic and lemon dressing.

Crunchy sliced vegetables topped with sesame seeds, in a zingy Asian dressing.

Kidney beans, chick peas, sweetcorn, cherry tomatoes and roast butternut squash with a Middle Eastern mint dressing.

With toasted pine kernels. 

Freshly prepared with baby kale, carrot and beetroot string, avocado, grilled broccoli and chilli salad, spring onion, radish, watercress with lemon and roast garlic dressing and baba ghanoush.

• Smoked salmon and cucumber
• Egg mayonnaise - V
• Chicken salad

• Gluten free Victoria sponge - V
• Macarons - V
• Fresh strawberries
• Gluten Free scone, jam and clotted cream

Grilled tomatoes and smashed avocado on toasted sourdough, topped with toasted pumpkin seeds and finished with cool tomato salsa and olive oil.

• Spicy arrabiatta
• Tomato and basil

• Gnocchi
  
• Gluten Free

Mediterranean vegetables and hummus.

Shredded lettuce, peppers, beetroot and carrot, diced tomatoes, cucumber and onion with a roasted garlic and lemon dressing.

With toasted pine kernels. 

Freshly prepared with baby kale, carrot and beetroot string, avocado, grilled broccoli and chilli salad, spring onion, radish, watercress with lemon and roast garlic dressing and hummus.

A Mediterranean platter of olives, hummus, vegan feta cheese and pesto, fire-roasted tomatoes, Jalapeño and red pepper hummus with vegetable crisps, stuffed vine leaves and rosemary and garlic focaccia, served with olive oil and balsamic vinegar dip.

• Vegan smoked Applewood, tomato with apple and ale chutney
• Sweet potato falafel and salad sandwich 

• Red velvet cake
• Mocha cake
• Fresh strawberries