with quinoa, red onoin, cucumber, tomato, mint, lemon and olive oil

in a glass coupѐ topped with good old ‘Marie- rose’ sauce

with buffalo mozzerella, basil pesto and toasted pine nuts

wrapped with bacon, chillies and peanut butter. Blue cheese dip

in white wine, cream, garlic and parsley

stuffed with black beans, tomato, red onion, goats cheese and coriander

with olives, S. D. tomatoes, summer pesto and anchovie croutons

with rosemary - potato wedges, long - stemmed greens and lemon butter

with pickles, red onion marmalade, camenbert and a Béarnaise sauce