VEGETARIAN MENU

STARTERS

-Grilled goat cheese with brioche, Cheddar cheese and olive crumbs (N)	7.40
-Poke Bowl (sushi rice, Korean carrot, edamame beans, seaweed salad, avocado, radish, nori leaves, wasabi aioli) portobello mushroom (L,N)	6.90

SALAD

-Choice of lettuce, tomato, cucumber (G,L,N,V)	2.90
-Dressing: French vinaigrette (G,L,N,V) / pesto (G,L,V) / Siracha aioli (L,N,V)
-Extra toppings #1: goat cheese (G,N) / Vöner kebab (L,N,V)	2.50
-Extra toppings #2: Parmesan (G,N) / zucchini noodles with kimchi (L,N,V) / avocado (G,L,N,V) / olives (G,L,N,V) / artichoke (G,L,N,V) / quinoa (G,L,N,V)	1.80

SOUPS

-Spicy coconut soup with mushrooms (G,L,V)

4.90

MAIN DISHES

-Pumpkin and chickpea falafel with quinoa salad, avocado, bell pepper, roasted onions and cashew cream (G,L,V)	9.40
-Creamy casarecce pasta with chanterelles, leak, garlic, spinach, Parmesan cheese and truffle oil (L,N)	8.90
-Vegan Furger: dark bread burger with vegan kebab, beetroot hummus, parsley and chilli peppers aioli, tomato and red onions. Served with sweet potato fries / with fresh salad (L,V)	11.70
-Nasi Goreng - Indonesian fried rice (Basmati rice, onion, garlic, spring onion, chilli, bellpepper Cayenne pepper, soy sauce, Kecap Manis, fish sauce, fried egg) (L,N9	7.60
G- gluten free, L- lactose free, V- vegan, N- nut free