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ENTREES

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

SALADE DE TOMATES
SUMMER ST TROPEZ TOMATO SALAD, AN ASSORTMENT OF HEIRLOOM TOMATOES, CHERRY TOMATOES, FRESH BASIL, SERVED WITH FRESH HERBS, BLACK OLIVE POWDER, BALSAMIC REDUCTION, AND EXTRA VIRGIN OLIVE OIL V GF
27.5

MAIN COURSE

RISOTTO AUX CHAMPIGNONS
EARTHY WILD MUSHROOM RISOTTO, SERVED WITH A SAUTEED WILD MUSHROOM AND SPINACH FRICASSEE, GREENS & FRESH HERBS GF
NO BUTTER OR PARMESAN
38

GNOCCHI AUX TOMATE
PANFRIED HOME-MADE POTATO GNOCCHI, SERVED WITH A PROVENÇAL STYLE SAUCE OF ZUCCHINI, RED CAPSICUM TOMATO & EGGPLANT, FINISHED WITH OLIVE OIL
39

CHAMPIGNON FARCI
ROASTED FARM FIELD MUSHROOM STUFFED WITH A MUSHROOM, TRUFFLE AND ALMOND DUXELLE, SAUTEED WILD MUSHROOMS, SPINACH AND TOASTED ALMONDS FINISHED WITH BASIL OIL AND BABY HERBS GF
45