Starters
Starters
Avocado tartar prepared with lime and ginger, coriander salsa, and quinoa crackers
Thinly sliced chestnut mushroom, olive oil and lemon sauce, roasted pine nuts, basil oil
Seasonal tomatoes, vegan mozzarella, fresh basil, and balsamic glaze
Grilled artichoke heart, green lentil purée, olive oil, and microgreens
Vegetable broth with tofu cubes
Tomato, cucumber, red pepper, with a hint of lime