Vegetarian and Raw Food Menu

(May 2019)

Nettle Infusion
nettle, mango, dried figs,
lemon, ginger
Red vitamin bomb
beetroot, strawberries, banana,
apple, lemon juice, ginger
Green asparagus with topinambur
and wild garlic on lettuce
olive and hazelnut oil, balsamic vinegar, salt,
pepper, honey, lemon, cocktail tomatoes,
celery, sunflower, sesame and flax seeds, oregano,
dried tomatoes, courgettes, onions, almonds
Asparagus with wild garlic sauce,
cocktail tomatoes and mushrooms
potatoes, peas, spring onion,
salt, pepper, parsley
Chocolate mousse with marinated strawberries
cashews, orange, coconut milk and oil, honey,
dates, agave syrup, vanilla, cocoa