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Tuesday:
Roasted eggplant with lentils, pickled onions, and lemon yogurt, grilled bread, and bean purée with bell pepper and oregano.

Wednesday:
Baked yellow beets with fennel crudités, quinoa, and dill, sourdough bread, and split pea hummus.

Thursday:
Sliced salt-baked celery with white beans, confit duck, onion purée, flat-leaf parsley, and sourdough bread.

Friday:
Dahl with chickpeas and roasted courgettes, mint yogurt, and flatbread.

Saturday:
Xiao long bao.

Sunday:
Ribollita with palm kale and beans, sourdough focaccia, and bean cream with garlic and lemon.

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We are unable to accommodate specific dietary restrictions or individual allergies, and we cannot guarantee vegan, dairy-free, or gluten-free options.