Vegan

Vegan Menu

ENTREES

BROCCOLINI
SAUTEED BROCCOLINI, SERVED WITH RATATOUILLE, CAULIFLOWER MOUSSELINE CONFIT CHERRY TOMATOES AND ROASTED ALMOND FLAKES GF
26.50

PAVÉ DE CHAMPIGNON
KING OYSTER ASSIETTE, SAUTEED WHOLE KING OYSTER MUSHROOM, SERVED ON A BED OF CARROT & CUMIN MOUSSELINE & FINISHED WITH SAUTEED SPINACH & PINENUTS V GF
27.5

MAIN COURSE

RISOTTO AUX CHAMPIGNONS
EARTHY WILD MUSHROOM AND CAULIFLOWER RISOTTO, WILD MUSHROOM AND SPINACH FRICASSEE, ASPARAGUS, FRESH HERBS GF (NO BUTTER OR PARMESAN)
38

TIAN DE LEGUMES
CLASSIC SOUTH OF FRANCE VEGETABLE GRATIN. LAYERED OF ROASTED RED CAPSICUM, ZUCCHINI, EGGPLANTE, SEASONNED WITH FRESH THYME AND ORIGANO, SERVED WITH A TOMATO COULIS, WILD
MUSHROOM AND BABY SPINASH FRICASSE, ASPARAGUS AND GRATED HAZELNUT GF
42.5