ENTREES

BROCCOLINI
SAUTEED BROCCOLINI, SERVED WITH RATATOUILLE, CAULIFLOWER MOUSSELINE CONFIT CHERRY TOMATOES, SHAVED PARMESAN AND ROASTED ALMOND FLAKES GF
26.50

PAVÉ DE CHAMPIGNON
KING OYSTER ASSIETTE, SAUTEED WHOLE KING OYSTER MUSHROOM, SERVED ON A BED OF CREAMY MUSHROOM & TRUFFLE SAUCE & WITH SAUTEED SPINACH & PINENUTS, FINISHED WITH SHAVED PARMESAN GF
27.5

MAIN COURSES

TIAN DE LEGUMES
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
42.5

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

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