VEGETARIAN MENU

STARTERS

STARTERS
-Cheese platter (for two): sourdough bread, olives, Brie, Gouda with sundried tomatoes and olives, goat cheese cream, fig jam, roasted chickpeas and bread chips 12.50
-Grilled goat cheese: brioche, peach, butternut squash, parsley oil, beetroot, pumkin seeds, fresh salad (N) 8.40
-Eggplant: cashew sauce, portobello, garlic oil, pumpkin seeds, fresh salad (V) 8.20
-Grilled sandwich with Vöner (Bekker bakery sourdough bread, Vöner vegan kebab, parsley aioli, Kongo farm sauerkraut, fresh salad, parsley oil, vegan Cheddar cheese) (N,V) 6.90
FRENCH FRIES
-Sweet potato fries: kimchi, Chipotle aioli (N) 5.70
-French fries: parmesan, herbs, truffle aioli (N) 5.70

SOUPS

-Coconut curry soupp with portobello: carrots, portobello, rice noodles, onion, sesame seeds, coriander, lime (N) 5.50

MAIN DISHES

-Pumpkin and chickpea falafel with quinoa salad, avocado, bell pepper, roasted onion crumbs and cashew cream (V) 10.70
-Vegan Furger: dark bread burger with Vöner kebab, beetroot hummus, parsley and chilli peppers aioli, tomato and red onions. Served with sweet potato fries or with fresh salad (V, N) 12.70
-Mushroom risotto: portobello, champignons, boletus, onion, Parmesan cheese, white wine (N) 11.90
-Noodle wok: egg noodles, spring onion, carrot, chilli, garlic, Ketcap Manis, shallot, leek, soybean, egg, sesame seeds. Served with tofu. (N) 9.60
V- vegan, N- nut free