Lenten
Lenten Menu
Starter
Stewed calamari with sautéed market vegetables and alfalfa sprouts
Quinoa with ratatouille, crispy tofu cheese and pumpkin mousse
Soups
Bouillon of mushrooms with mixed vegetables and baked shallot served with soy sour cream and steamed bulgur
Spring pumpkin velouté with roasted pumpkin seeds and sautéed garden spinach
Main courses
Wok fried rice noodles with braised tomato sauce and tempura tofu
Buckwheat a la Chapman with sautéed ceps and red currant
Baked potatoes with braised green beans and tomato stew, roasted almond flakes