Lenten

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