Dinner
May 2008 Dinner Menu
Rosemary and Sea Salt Foccacia Bread
with balsamic vinegar and olive oil
Olive Bowl
a mixture of delicious Greek olives
Goat’s Cheese Bruschetta
lightly toasted ciabatta topped with tomatoes, coriander and melted Gevrik goats cheese
Today’s Soup
served with Baker Tom’s fresh bread
Mezze Plate
hummus, vine leaves, olives, roasted almonds served with fresh bread
Sushi
Assorted vegetables wrapped in nori seaweed served with wasabi, picked ginger and soy sauce
Burmese Style Vegetables with Golden Rice
Carrots, green beans and courgettes in a coriander and coconut sauce
Thai Potato Cakes with Spicy Coleslaw
flavoured with chilli, lemon grass, ginger and kaffir lime leaves
Roast Onions
stuffed with Feta, Sun Dried Tomatoes & Thyme