Vegetarian Menu

Vegetarian Menu

ENTREES

SALADE DE TOMATES À LA MOZZARELLA
TOMATO AND BUFFALO MOZZARELLA SALAD, AN ASSORTMENT OF HEIRLOOM TOMATOES, CHERRY
TOMATOES, BUFFALO MOZZARELLA AND FRESH BASIL, SERVED WITH FRESH HERBS, BALSAMIC REDUCTION AND BASIL INFUSED OLIO BELLO EXTRA VIRGIN OLIVE OIL
26

ASSIETTE JARDINERE
MEDLEY OF CHEF’S SPRING GREEN VEGETABLES, GLAZED HEIRLOOM BABY CARROTS & SERVED
WITH A CARROT CARDAMOM MOUSSE, PISTACHIOS, GOATS CHEESE &TRUFFLE OIL
27

ASSIETTE DE CHAMPIGNON
SELECTION OF WILD MUSHROOMS, SAUTEED AND SERVED WITH A PROVENCAL RATATOUILLE, HAZELNUT DUST, FRESH HERBS AND FINISHED WITH SHAVED PARMESAN
26.5


MAIN COURSES

ASSIETTE DE LÉGUMES DE PRINTEMPS
AN ASSORTMENT OF SPRING VEGETABLES SPICED AND ROASTED CAULIFLOWER, SMOKED CORN
KERNELS, COURGETTES, EGGPLANT PUREE, FRESH HERBS AND FRESH GOAT’S CHEESE
39.5

GNOCCHI AUX CHAMPIGNON
SAUTÉED POTATO AND RICOTTA GNOCCHI SERVED WITH AN ASSORTMENT OF WILD MUSHROOMS AND SPINACH, FINISHED WITH A LIGHT MUSHROOM CREAM AND SHAVED PARMESAN
38

RISOTTO AU SAFRAN
SILKY SAFFRON & PARMESAN RISOTTO, SERVED WITH OLIVE OIL SAUTEED SPRING
VEGETABLES OF BROCCOLINI, COURGETTES & ASPARAGUS FINISHED WITH FRESH HERBS & SHAVED PARMESAN
37