Lenten Menu


Stewed calamari with sautéed market vegetables
and alfalfa sprouts

Quinoa with ratatouille, crispy tofu cheese
and pumpkin mousse


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