ENTREES

BROCCOLINI ~ 26.5
SAUTEED BROCCOLINI, SERVED WITH RATATOUILLE, CAULIFLOWER MOUSSELINE CONFIT CHERRY TOMATOES AND ROASTED ALMOND FLAKES GF

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

MAIN COURSE

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

TIAN DE LEGUMES ~ 45
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