VEGETARIAN MENU

STARTERS

–Selection of bruschettas: with grilled bell pepper and goat cheese; spicy aubergine and herbs (N) 6.20
–Grilled goat cheese with yellow beetroot chutney, praline and fresh berries (G) 6.50
–Marinated tofu cheese tempura with panko crust, soy sauce, avocado and truffle mayonnaise (L,N,V) 7.20
–Burrata cheese with cherry tomatoes, strawberry-mint salsa and olive oil (G,N) 5.80
–With beer: vegetable tempura, garlic bread, cheese balls and kimchi mayonnaise (N) 6.90

SALAD

-Choice of lettuce, tomato, cucumber and radish (G,L,V,N) 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) / Ranch (G,N)
–Extra toppings #1: goat cheese (G,N) / marinated tofu (G,L,V,N) / grilled vegetables (G,L,V,N) 2.20
–Extra toppings #2: PParmesan (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) / fresh strawberries (G,L,V,N) / sugar snap peas (G,L,V,N) 1.60

SOUPS

–Spicy coconut soup with mushrooms (L,V,N) 4.30

MAIN DISHES

–Grilled aubergine with tomato-lentil stew and ricotta-truffle salsa (G,N) 7.80
–Pumpkin and chickpea falafel with rocket-quinoa salad, cherry tomatoes, red onion, sugar snap peas and cashew cream (G,L,V) 8.20
–Vegan Furger: dark bread burger with vegan kebab, beetroot hummus, parsley and chilli peppers aioli, tomato and red onions. Served with sweet potato fries (L,N,V) 9.50
G- gluten free, L- lactose free, V- vegan, N- nut free