Go vegetarian with this French-Italian vegetarian menu, using seasonal product, innovative technique a right balance for the month and belly. The follow is the menu.
Cheese fondue, baguette, pickles and new potato
Baked beetroots, Gorgonzola, raspberry vinaigrette (gf)
Baked celeriac, crispy celeriac, parsnip purée, chives foam
Ratatouille hand made ravioli
Beetroots risotto goat cheese curd
Grilled Broccoli, chilli oil and toasted hazelnut
Pomes cheese mash potato