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