MENU VEGETARIAN

ENTREES

BROCCOLINI
SAUTEED BROCCOLINI, SERVED WITH RATATOUILLE, JERUSALEM ARTICHOKE MOUSSELINE CONFIT CHERRY TOMATOES, SHAVED PARMESAN AND ROASTED ALMOND FLAKES GF
28.5

TARTE AUX OIGNONS CARAMÉLISÉS
BALSAMIC AND THYME GLAZED ONION TARTE TATIN, SERVED WITH A BEETROOT MOUSSE, ROASTED BEETROOTS, HAZELNUT CRUMB, PICKLED BABY BEETS, SWISS CHARD LEAVES, BASIL OIL AND FINISHED WITH FRESH GOATS CHEESE
29.5

MAIN COURSES

CHAMPIGNON FARCI
ROASTED FARM FIELD MUSHROOM STUFFED WITH A MUSHROOM, TRUFFLE AND ALMOND DUXELLE, SERVED WITH A RICH MUSHROOM AND TRUFFLE MOUSSELINE, SAUTEED WILD MUSHROOMS, SPINACH AND TOASTED ALMONDS FINISHED WITH PERSIAN FETA, PEDRO XIMENEZ REDUCTION AND BABY HERBS
49.5

GNOCCHI
PANFRIED HOME-MADE POTATO AND RICOTTA GNOCCHI, SERVED WITH A CREAMY BASIL & PARMESAN PESTO SAUCE & FINISHED WITH SHAVED PARMESAN & CHERRY TOMATOES
44.5

RISOTTO AUX CHAMPGINONS
RICH EARTHY WILD MUSHROOM & PARMESAN RISOTTO, SERVED WITH A CREAMY MUSHROOM & TRUFFLE MOUSSE, SAUTEED MUSHROOMS & SPINACH FINISHED WITH SHAVED PARMESAN & FRESH HERBS GF
44.5