VEGETARIAN MENU

STARTERS

–Selection of bruschettas: with grilled bell pepper and goat cheese; spicy aubergine and herbs (N) 5.50
–Grilled goat cheese with yellow beetroot chutney, praline and fresh fig (G) 6.20
–Vegan kebab served with sweet and sour rice and kimchi (L,N,V) 6.80
–Baked aubergine with goat cheese and truffle sauce (G,N) 7.30

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) / grilled vegetables (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) 1.60

SOUPS

–Spicy coconut soup with mushrooms (L,V,N) 3.80
–Borsch with noodles and tofu (G,L,N) 4.20

MAIN DISHES

–Mushroom varenyky with sour cream and herbs (N) 10 pcs / 15 pcs 3.70 / 4.80
–Pumpkin and chickpea falafel with rocket-quinoa salad and cashew cream (G,L,V) 8.20
–Pasta with wild mushrooms and creamy sauce (L,N) 8.70
G- gluten free, L- lactose free, V- vegan, N- nut free