Vegetarian Menu

Vegetarian Menu

Entrées

SALADE DE TOMATE ⚜ 22
FRESH SUMMER TOMATO AND BUFFALO MOZZARELLA SALAD AN ASSORTMENT OF HEIRLOOM TOMATOES & CHERRY TOMATOES, FINISHED WITH FRESH HERBS, BALSAMIC VINEGAR REDUCTION AND EXTRA VIRGIN OLIVE OIL

BROCCOLINI ⚜ 18
BROCCOLINI SAUTÉED WITH OLIVE OIL & FINISHED WITH SHAVED PARMESAN & CRUSHED PISTACHIOS

ASPERGES ⚜ 18.5
ASPARAGUS PAN-FRIED WITH OLIVE OIL & FINISHED WITH ROASTED ALMONDS AND SHAVED PARMESAN

SOUFFLÉ AU FROMAGE ⚜ 23
TWICE BAKED FOUR CHEESE SOUFFLE OF GRUYÈRE, BLUE CHEESE, CHEDDAR AND PARMESAN SERVED WITH A CRISPY SAUTEED KALE, CRANBERRIES & WILD MUSHROOMS FINISHED WITH A SILKY ASPARAGUS & BLUE CHEESE SAUCE


Mains

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

GNOCCHI AUX CHAMPIGNON ⚜ 32.5
SAUTÉED POTATO & TRUFFLE GNOCCHI SERVED WITH AN ASSORTMENT OF WILD MUSHROOMS, SPINACH, ASPARAGUS AND FINISHED WITH A LIGHT MUSHROOM CREAM

RISOTTO ⚜ 32
SILKY PUMPKIN & PARMESAN RISOTTO, SERVED WITH SAUTEED WILD MUSHROOMS, ASPARAGUS & GLAZED CARROTS FINISHED WITH FRESH HERBS & CONFIT TOMATOES