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House Menu
Great to see you at Julie's Cafe. If you've got any questions about the menu, please come and find me. Love Julie!
Item
Allergens
Dietary Info
STARTERS
Ingredients
Spiced aubergine & chimichurri Casserole (Vegan)
Ingredients
aubergines, vegetable oil, coconut oil, onions, garlic, black mustard, fenugreek, garam masala, hot chilli powder, cinnamon, cumin, ground coriander, tomatoes, coconut milk,sugar, almonds, coriander
Nutrition Information |
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Typical Values | 100g | Per Portion | % based on GDA for women |
Energy |
256 kJ/61 kcal | 320 kJ/76kcal | 3.8% |
Protein |
4.9g | 6.1g | 13.6% |
Carbohydrate |
6.9g | 8.6g | 3.7% |
of which sugars | 6.9g | 8.6g | 9.6% |
of which starch | nil | nil | - |
Fat |
1.5g | 1.9g | 2.7% |
of which saturates | 0.9g | 1.1g | 5.5% |
mono-unsaturates | 0.4g | 0.5g | - |
polyunsaturates | nil | nil | 2.7% |
Fibre |
nil | nil | nil |
Salt |
0.2g | 0.3g | 5.0% |
of which sodium | trace | 0.1g | 4.2% |
Vitamins & Minerals |
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Calcium |
168mg | 210mg | 26% |
FISH
Ingredients
House fishcake baby spinach, caper & parsley butter sauce
Ingredients
MSC Smoked haddock, rosti & poached egg(gf)
Ingredients
MSC Plaice fillets, brown shrimp, caper & paprika (gf*)
Ingredients
MSC fish & chips (Fridays only) Line-caught sustainable haddock, house chips & mushy peas
Ingredients
Grill
Ingredients
Steak frites (7oz) Onglet, a classic bistro steak packed with flavour, best cooked medium-rare (gf*)
Ingredients
Rib eye steak & house chips (8oz) matured for 35 days (gf*)
Ingredients
Vegetarian and Vegan
Ingredients
Sides
Ingredients
Puddings
Ingredients
Orange & almond pudding, country cream ice (v,gf,nuts)
Ingredients
This menu was marked up by Philip K for Julie's Café, Everytown on Tue 14 May 2019.
Is this menu incorrect? If so, please report it.
Message from Menu Guide: If you have any food allergies, intolerances or dietary requirements, please tell your server before ordering. this menu information is provided to help you make an informed choice. Please ask if you have any questions.
Important: If in any doubt, ask a member of staff.