LUNCH

February 11th to February 15th

 

 

 

WINTER SALAD

with sprouts, cress, cherry tomatoes,

radishes and chives vinaigrette

small 2.50
large 5.50
_{vegan & gluten free}

 

 

BEETROOT SOUP

with tarragon oil and Pear Chutney

6.50

vegan

 

 

BACON BREE SANDWICH

with apple butter and side salad

8.50

 

 

MUSHROOM TORTELLINI

with salsa verde, jerusalem artichoke puree and panko crunch

10.00

vegetarian

 

 

MOROCCAN BOWL

with cous cous, honey harissa carrots,

beetroot hummus, cucumber mint salad and orange tahini dressing

9.00

vegan

 

 

BUTTERMILK FRIED CHICKEN

with pickles, white BBQ mayonnaise

and sweet potato wedges

12.00

 

 

PLAT DU JOUR

A daily changing dish

14.50

 

 

also available as menu

with juice spritzer (0.2) and small salad + 3.50

 

_{Since we cook freshly we reserve the right to make changes to the menu.}