20
May
HUMMUS (Se, VG)
Chickpeas blended with tahini, olive oil, lemon juice and garlic.
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20MayRead More
PRAWN COCTAIL – (C, D)
Peeled King prawns with mix salad leaves and Marie rose sauce.
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20MayRead More
BABA GANOUSH (D, V, Se)
Smoked aubergine puree with tahini, garlic, yoghurt and lemon juice.
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20MayRead More
BRASOLA (D)
Beef slices with rocket Parmesan shavings and balsamic and olive oil dressing.
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20MayRead More
MOUHAMARA (VG, N)
Roasted red pepper, walnuts, garlic, cumin, mixed with olive oil.