Monday, 10 March 2014

Room 23's Garden to Table Menu

Broad Bean Salad
Skinned tomatoes grated with parsley and basil drizzled with fat flavourful broad beans

Broad Bean Dip
A juicy broad bean dip served with a side of crispy bread sticks and a pinch of salt

Corn Salad
Soft avocado with cooked sweet corn, warm beans, fat tomatoes and a bit of basil dressed with onion and garlic dressing.

Courgette Bake
Grated zucchinis served with a wonderful, savoury quiche

Bruschetta
Oven toasted french stick with thinly sliced tomatoes and chopped basil and a pinch of salt and pepper

Bread sticks
Baked bread sticks brushed with a fennel seed dressing served with a vibrant Kermit green broad bean dip

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