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ENTREES

ASSIETTE JARDINERE
MEDLEY OF CHEF’S SPRING GREEN VEGETABLES & SERVED WITH A CARROT CARDAMOM MOUSSE, PISTACHIO NUTS & TRUFFLE OIL
27

ASSIETTE DE CHAMPIGNON
SELECTION OF WILD MUSHROOMS, SAUTEED AND SERVED WITH A PROVENÇAL RATATOUILLE, HAZELNUT DUST AND FINISHED WITH FRESH HERBS
26.5

SALADE DE TOMATE
FRESH TOMATO SALAD, AN ASSORTMENT OF HEIRLOOM TOMATOES, CHERRY TOMATOES AND FRESH BASIL FINISHED WITH FRESH HERBS, BALSAMIC VINEGAR REDUCTION AND EXTRA VIRGIN OLIVE OIL
26


MAIN COURSE

RISOTTO AU SAFRAN
SILKY SAFFRON RISOTTO, SERVED WITH OLIVE OIL SAUTEED SPRING VEGETABLES OF
BROCCOLINI, COURGETTES & ASPARAGUS FINISHED WITH FRESH HERBS
(NO BUTTER OR PARMESAN)
37

ASSIETTE DE LÉGUMES DE PRINTEMPS
AN ASSORTMENT OF SPRING VEGETABLES, SPICED AND ROASTED CAULIFLOWER, SMOKED CORN KERNELS, COURGETTES, EGGPLANT PUREE, FRESH HERBS
39.5