STARTERS
- Iceberg with sprouted legumes salad
- fennel, sun-dried tomatoes, passion fruit dressing
- Bocconcini with arugula
- cherry tomatoes, pesto, confit olives, balsamic vinegar
- Salmon gravlax spaghetti and salmon roe
- crushed cucumber with ricotta cheese, radish, lemon cream, dill oil and olive oil auce , Fresh Tomato Juice Volute
- Beef & beetroot tartare
- truffle oil with quail egg, arugula, frisse, smoked cheese, beetroot powder
- Caesar salad
- romaine lettuce, parmesan cheese, caesar dressing
- with chicken
- with prawns
HOT STARTERS
- “Ezogelin” soup
- traditional lentil soup with yoghurt sauce
- Vegetable soup
- spinach, carrot, potato, mushroom
- Grilled vegetable platter
- zucchini, eggplant, bell pepper, asparagus and mushroom with tomato sauce
- Gluten free pasta
- choice of your sauce
MAIN COURSES
- Roasted sea bass
- broccoli pottage, bok choy, roasted pine nuts, radicchio, spinach, lime, coriander, sesame oil and virgin olive oil
- Grilled beef tenderloin
- roasted pumpkin, chestnut, shallots, seed cracker, oatmeal crust, port wine sauce
- Sous vide style chicken breast
- burnt carrot and beetroot, potato tian, jus de roti
- Yogurt kebab
- grilled sliced beef and meatballs, gluten-free bread, tomato concassé and yoghurt
- Braised lamb shank
- eggplant cannelloni, stuffed with tomato concassé, sautéed brussel cabbage, tomato cream and lamb sauce