Dinner
June 2008 Dinner Menu
Asparagus & Davas
asparagus topped with crumbled Davas, a Cornish ewe’s milk cheese
Today’s Soup
served with Baker Tom’s fresh bread
Favetta
mashed broad beans mixed with thyme and lemon juice served on foccacia toasts
Haloumi & Watercress
spiced haloumi served on a bed of watercress and capers
Panzella Salad
a delicious Tuscan salad of roasted peppers, vine tomatoes, ciabatta, capers and olive oil
Chilli & Lime Roulade
lightly spiced roulade filled with light cool flavours
Gnocchi
with rosemary ragu and Portobello mushrooms
Stuffed Round Courgette
with rice, pine nuts and sultanas served with oven roasted cherry tomatoes