Vegan Menu

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Entrées

BROCCOLINI ⚜ 18
BROCCOLINI SAUTÉED WITH EXTRA VIRGIN OLIVE OIL & CRUSHED PISTACHIOS

ASPERGES ⚜ 18.5
ASPARAGUS PAN-FRIED WITH ROASTED SLIVERED ALMONDS AND CHERRY TOMATOES

SALADE DE TOMATE ⚜ 18.5
FRESH SUMMER TOMATO SALAD, AN ASSORTMENT OF HEIRLOOM TOMATOES, CHERRY TOMATOES AND FRESH BASIL FINISHED WITH FRESH HERBS, BALSAMIC VINEGAR REDUCTION AND EXTRA VIRGIN OLIVE OIL


Mains

ASSIETTE DE LEGUME ⚜ 32.5
THE CHEF’S GARDEN VEGETABLE PLATE, ASPARAGUS, COUGUETTES, WILD MUSHROOMS, BROCCOLINI AND CHERRY TOMATOES FINISHED WITH OLIVE OIL, SEASONAL PUREES AND FRESH HERBS

RISOTTO (NO BUTTER OR PARMESAN) ⚜ 32.5
SILKY PUMPKIN RISOTTO, SERVED WITH SAUTEED WILD MUSHROOMS, ASPARAGUS & GLAZED CARROTS FINISHED WITH FRESH HERBS & CONFIT TOMATOES

TIAN DE LEGUMES JARDINIÈRE ⚜ 36.5
PROVENCAL VEGETABLE GRATIN LAYERED WITH ROASTED ZUCCHINI, RED CAPSICUM AND EGGPLANT, SERVED WITH AN ASSORTMENT OF SAUTÉED WILD MUSHROOMS, AND FINISHED WITH CREAMY HAZELNUT EMULSION