VEGAN & VEGETARIAN CORNER

* Our menu is subject to changes depending on the availability & seasonality of the products.

SOUPS 

  • Costarican “sopa negra” with black beans, cilantro, spices, poached egg.
    *Ask for it without egg for a vegan alternative.

  • Indian Dahl Spicy lentil soup, coconut milk, curry. (vegan) 

  • Grilled tomatoes, roasted garlic, rustic bread.  A classic from Firenze in Italy (vegan)

  • Oven roasted squash, ginger, candied garlic. (vegan)

  • Pejibaye (palm fruit) cream with ginger, cilantro, herb pesto. (vegan)

APPETIZERS

  • Beet salad, ricotta, herbs, honey.

  • - Brushetta with artichoke, capers, olives. (vegan)

  • Bruschetta with vegan pate & pickled vegetables. (vegan)

  • Korean kimchi pancake, okonomiyaki sauce.

  • Mediterranean platter (for 2) (vegan)
    Muhammara roasted pepper dip, Babaganoush eggplant caviar, hummus, black olive tapenade , pita bread with zaatar spices.

  • Moroccan carrot salad, cumin, cilantro, preserved lemon. (Vegan) 

  • Orange & olives salad. (Vegan)

  • Quinoa salad, almonds, cranberries, curcuma, ginger, apple cider & honey dressing. (vegan)

  • Rustic toast with a variety of sautéed mushrooms & parsley pesto. (vegan)

  • Tomato, feta, grilled pepper pot.

Vegan 2.jpeg

MAINS

  • Creamy polenta, mushrooms, tomatoes, oven-baked zucchini.

  • Eggplant parmesiano, pomodoro sauce, basil pesto, arugula salad.

  • Red beans stew, habanero infusion, fresh tomato salsa, corn chips, rice, pickled jalapeño, avocado. (vegan)

  • Roasted tomato and squash tajine (couscous), grilled nuts, dried fruit, preserved lemon, harissa dressing. (Vegan)

  • Saffron paella with spring vegetables. (Vegan)

  • White beans stew, grilled vegetables, arugula salad, lemon, herbs dressing. (Vegan)