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SPRING ASPARAGUS WITH KARENGO BUTTER, LEMON & MINT
MARBLE BENNES, BABY LEEKS & MUSTARD CRÈME
KALE SALAD
SPRING BEETS WITH GOAT’S CHEESE, NASTURTIUM & BLACK GARLIC VINAIGRETTE
CUCUMBER & PEANUT SALAD WITH CRUNCHY VERMICELLI / WITH PANFRIED PORK OR SILKEN TOFU
ASPARAGUS LENTIL SALAD WITH HEMP-SEED PARSLEY PESTO / WITH POACHED CHICKEN OR PANFRIED HALOUMI OR TEMPEH
CHARRED VEGETABLE SALAD WITH CARAWAY YOGHURT & FARINATA / WITH BEEF OR CARAWAY CASHEW CREAM
WHITE BEAN & COS SALAD WITH CHILLI FENNEL PICKLE / WITH LAMB OR FALAFEL
HASSELBACK POTATOES
HAND-CUT BEEF EMPANADAS
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