VEGETARIAN MENU

STARTERS

–Selection of bruschettas: with grilled bell pepper and goat cheese; cheese, spinach and garlic; zucchini and spring onion 4.90
–Grilled goat cheese with seasonal berries (N) 5.90
–Marinated tofu and avocado tartare with kale chips, tomato-red onion salad and red lentil aioli (G,L,N,V) 6.80
–Burrata cheese with colorful tomatoes, red onions and fresh strawberries (G,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)
–Extra toppings #1: goat cheese (G,N) / marinated tofu (G,L,V,N) 2.20
–Extra toppings #2: #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) / fresh strawberries (G,L,V,N) / sugar snap peas (G,L,V,N) 1.60

SOUPS

–Spicy coconut soup with mushrooms (L,V,N) 3.50
–Cold soup with zucchini (G,N) 3.50

MAIN DISHES

–Oven baked aubergine with grilled halloumi cheese and tomato salsa (G,N) 7.80
–Pumpkin and chickpea falafel with rocket-quinoa salad and cashew cream (G,L,V) 8.20
G- gluten free, L- lactose free, V- vegan, N- nut free