BREAKFAST

09.00 – 11.30

-Kale smoothie with pineapple (G,L,N,V) 3.50
-Peach and kiwi smoothie with fresh strawberries and chia seeds (G,L,N,V) 3.50
-Oat-linseed porridge with banana and fresh berries (with butter/jam/honey) (N) 2.50
-Oven baked ricotta cheese with spinach, poached organic egg and Cheddar cheese sauce (G,N) 4.50
-Raw buckwheat with marinated tofu, mushrooms, paprika and avocado (G,L,N,V) 5.40
-Hot-smoked salmon with cream cheese, avocado and fresh salad (N) 6.80
HOT SANDWICH
-grilled lavash with fried organic egg (N) 3.50
-grilled lavash with chicken and bacon (N) 3.90
-grilled lavash with cold-smoked salmon and avocado (N) 4.50
-Caucasian omelette from three organic eggs with herbs, Parmesan cheese and fresh salad (G,L,N) 3.20
-Omelette from three organic eggs with smoked bacon, Parmesan cheese and fresh salad (G,L,N) 3.50
-Omelette from three organic eggs with blue cheese (G,L,N) 3.50
-Strudel with tuna fish (N) 2.00
-Strudel with ham and cheese (N) 2.00
-Marzipan pastry with poppy seeds 2.00
SALAD
-Salad: Choice of lettuce, tomato, cucumber and radish (G,L,V,P) 2.90
–Dressing: French vinaigrette (G,L,V,N) / pesto (G) / Caesar (G,N) / raspberry vinaigrette with balsamic vinegar (G,L,V,N) / homemade mayonnaise with red hot chilli peppers and garlic (G,N)
-Extra toppings #1: chicken fillet (G,L,N) / cocktail shrimps (G,L,N) / Parma ham (G,L,N) / cold-smoked salmon (G,L,N) / goat cheese (G,N) / marinated tofu (G,L,V,N) / grilled vegetables (G,L,V,N) 2.20
-Extra toppings #2: Parmesan (G,L,N) / grilled bell pepper (G,L,V,N) / 5:10 egg (G,L,N) / red lentil hummus (G,L,V,N) / beetroot pesto (G,L,V,N) / olives (G,L,V,N) / avocado (G,L,V,N) / pickled artichokes (G,L,V,N) / sun-dried tomatoes (G,L,V,N) /dark bread chips with seeds (L,V,N) 1.60
G- gluten free, L- lactose free, V- vegan, N-nut free