VEGETARIAN MENU

STARTERS

–Selection of bruschettas: with red lentil hummus; cheese, spinach and garlic paste 4.80
–Grilled goat cheese with fig jam, beetroot pesto and fresh strawberries 5.40
–Buffalo mozzarella salad with beef tomato, pesto, rocket and crushed pistachio nuts (G) 6.20

SALAD

-Choice of lettuce, tomato, cucumber and radish (G,L,V) 2.90
–Dressing: French vinaigrette (G,V) / pesto (G) / Caesar (G) / dill and yoghurt (G) / raspberry vinaigrette with balsamic vinegar (G,V) / homemade mayonnaise with red hot chilli peppers and garlic (G)
–Extra toppings #1: goat cheese (G) / quinoa with sun-dried tomatoes (G,V) 2.20
–Extra toppings #2: Parmesan (G,L) / grilled bell pepper (G,V) / 5:10 egg (G,L) / red lentil hummus (G,V) / beetroot pesto (G,V) / olives (G,V) / avocado (G,V) / fresh strawberries (G,V) / sugar snap peas (G,V) 1.60

SOUPS

–Spicy coconut soup with mushrooms (V) 3.50
–Slightly spicy cold beetroot soup (G) 3.50

MAIN DISHES

–Pasta with mushrooms, sun-dried tomatoes and creamy sauce (L) 7.40
–Pumpkin and chickpea falafel with rocket-quinoa salad and cashew cream (G,L,V) 7.60
G- gluten free, L- lactose free, V- vegan