VEGETARIAN MENU

STARTERS

–Selection of bruschettas: with red lentil hummus; cheese, spinach and garlic paste (N) 4.80
–Grilled goat cheese with fig jam, beetroot pesto and grilled bell pepper (N) 5.40

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) / dill and yoghurt (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) / Gorgonzola cheese (G,N) / marinated tofu (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) / 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

SOUPS

–Spicy coconut soup with mushrooms (L,V,N) 3.50
–Pumpkin puree soup (G,L,N) 3.50

MAIN DISHES

–Creamy truffle pasta (L,N) 6.50
–Spinach orzotto with wild mushrooms and Parmesan (L,N) 7.80
–Coconut milk curry with marinated tofu and coriander (G,L,V,N) 7.90
–Pumpkin and chickpea falafel with rocket-quinoa salad and cashew cream (G,L,V) 8.10
G- gluten free, L- lactose free, V- vegan, N- nut free