ENTREES

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

SALADE DE TOMATES À LA MOZZARELLA ~ 27.5
SUMMER ST TROPEZ TOMATO AND BUFFALO MOZZARELLA 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 COURSES

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

GNOCCHI AUX CHAMPIGNONS ~ 39
PANFRIED POTATO AND RICOTTA GNOCCHI WITH FRICASSEE OF WILD MUSHROOMS, SPINACH AND SCALLION, SERVED ON TOP OF MUSHROOM MOUSSELINE AND FINISH WITH SHAVED PARMESAN

RISOTTO AUX CHAMPIGNONS ~ 38
EARTHY WILD MUSHROOM RISOTTO AND PARMESAN, MUSHROOM MOUSSELINE, ASPARAGUS, FRESH HERBS & SHAVED PARMESAN GF