VEGAN APPETIZERS
MISO GOCHUJANG ROASTED AUBERGINE
Puffed quinoa, sesame seeds, pickled shallots, green onions, Maldon salt
(1,5,6,8,11)
SUMMER FREGULA
Sardinian Fregula, cherry tomatoes, olives, arugula, fried tofu, pickled shallots with vegan yoghurt dressing
(1,6,8,12)
VEGAN MAIN COURSES
VEGAN SQUARE RAVIOLO
Homemade small ravioli with vegetable filling, glazed carrots, vegan demi-glace, cashews & cauliflower creamy sauce
(1,6,9,11,12)
QUINOA GREEN DREAM
Quinoa, broccolini, baby spinach, edamame, dried cranberries, cress, sweet and spicy dressing
(6,8,10,11,12)
VEGETARIAN MAIN COURSES
MODERN EGGPLANT PARMIGIANA
Eggplant, tomato, mozzarella, basil, eggplant demi-glace, Parmigiano Reggiano creamy sauce
(1,7,9,12)
GREEN GNOCCHI & SAGE
reen homemade gnocchi with potatoes and spinach & beurre noisette with sage
(1,3,7)
FUSILLONI PASTA “MANCINI” WITH PESTO
Fusilloni pasta with pesto, potatoes and green beans
(1,7,8)
