MENU VEGETARIAN

STARTERS

Chevrie Goat’s cheese & baby Beetroot with Cauliflower couscous, Cucumber Carpaccio, toasted Pistachio & Ponzu dressing N

White & Green Organic Asparagus with poached Quail egg Shaved Black Truffle & Truffle foam

Mezzah Froid - Mezzah Chaud N Walnut Beetroot Quenelle, Carrot Hummus, Spinach Bil Zeit, Haloumi Spring Roll, Arabic Bread with

Pomegranate Injection

MAIN COURSE

Poached Smoked Egg with Porcini mushroom, Green pea Crème, Potato foam & Vegetable Spaghetti, Enoki tempura & Black Truffle

Pearl Barley with Saffron, red Onion compote, Eringi mushrooms, creamed Parsnips & green bean emulsion

Fried couscous with purple sweet potato cream,

Almonds, cumin, eggplant gratin & red pepper sauce

N – Nuts