Share an Epiphany

Amuse: Seaweed bique

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Trilogy of shiitake, oyster creation marinated in three ways

Champagne (0%) – Ginger / Apple – Pineapple / Cucumber – Mirin

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Homemade plant-based sea-croquettes on a bed of chuka wakame with mango–ginger dressing

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Roasted pumpkin with chestnut cream, marsala, romanesco and pecan crumble

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Cheesy fondue made out of cashews and fermented cabbage, with steamed vegetables and croutons

Plant-Forward

Celeriac carpaccio with herbed chickpea cream, capers and pomegranate

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Potato millefeuille with seaweed caviar and sour cream

Farm & sea

Holstein beef carpaccio with parmesan espuma and fermented mustard seed

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Vongole clams sautéed in white wine, with a plant-based dill sauce

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Handmade ravioli with a delicate pumpkin filling, in a creamy sauce with a hint of garlic, topped off with chuka-wakame

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Authentic crème brûlée, but plant-based

68,80 p.p.

73,60 p.p.

Lunch menu

Plant-forward menu – 35,00

Starter:
– Homemade plant-based sea-croquettes on a bed of chuka wakame with mango–ginger dressing (2st)

Main courses to choose from:
– Handmade ravioli with a delicate pumpkin filling, in a creamy sauce with a hint of garlic, topped with chuka-wakame (6st.)
– Sweet potato spirals with Asian vegetables in a lightly spicy peanut sauce, served with gluten-free rigatoni

Farm & sea menu – 39,00

Starter:
– Homemade plant-based sea-croquettes on a bed of chuka wakame with mango–ginger dressing (2st)

Main courses to choose from:
– Handmade ravioli with a delicate pumpkin filling, in a creamy sauce with a hint of garlic and parmesan cheese, topped with chuka-wakame (6st.)
– Sweet potato spirals with Asian vegetables and chicken in a lightly spicy peanut sauce, served with gluten-free rigatoni

Bits & bites

Light, refined bites to start with or to share as an aperitif.

The Black pearl 
18,80

Trilogy of shiitake, oyster creation marinated in three ways (2 x 3 pcs)

  • Champagne (0%) – Ginger
  • Apple – Pineapple 
  • Cucumbre – Mirin
The Three Musketeers
17,30

Three homemade dips served with gluten-free bread

  • Sun-dried tomato – cashew

  • Truffle – black olives

  • Aubergine – spring onion

Glutenfree bread
6,90

Plant-Forward starters

Refined plant-based creations, as starters or to share.

Anastasia
15,80

Potato millefeuille with seaweed caviar and sour cream (2 pcs)

The Godmother
16,80

Roasted pumpkin slice with chestnut cream, marsala, romanesco and pecan crumble

Nanny Mc Pea
17,30

Celeriac carpaccio with herbed chickpea cream, finished with capers and pomegranate

A Fishy Affair
18,20

Homemade plant-based sea-croquettes on a bed of chuka wakame, with mango–ginger dressing (3 pcs)

Lumière
16,80
Cheesy fondue made out of cashews and fermented cabbage, with steamed vegetables and croutons

Farm & sea creations

Fish and meat dishes from high-quality sources, served as starters or to share.

Meat Love
20,40
A warming meatloaf with sweet potato cream, caramelised onion, finished with radish marinated in mirin
Meet the Holsteins
19,20
Holstein beef carpaccio with parmesan espuma and fermented mustard seeds
A clam to remember
22,40
Vongole clams gently sautéed in white wine, with a soft plant-based dill sauce

Main or share

Our homemade fresh pasta based on organic rice and buckwheat, naturally gluten-free. Prefer low carb? Choose courgette or sweet potato ribbons instead. All maincourses are naturally lactose-free.
Foxy Lady
33,80
Forest mushrooms flambéed with triple sec and Argentine wild-caught prawns in a tomato cream sauce, served with gluten-free rigatoni

Plant-forward version: 24,60

Muse
29,30
Sweet potato spirals with Asian vegetables and chicken in a lightly spicy peanut sauce, served with gluten-free rigatoni
Plant-forward version: 26,20

L’Epiphany ravioli

32,20

Handmade ravioli with a delicate pumpkin filling, in a creamy sauce with a hint of garlic and parmesan cheese, topped with chuka-wakame (8 pcs)

Plant-forward version: 33,80
Peter Rabit
27,50
Green herb pesto with baby courgette, asparagus and broccolini, house-smoked salmon in a creamy white wine sauce and parmesan, served with gluten-free linguini

Plant-forward version: 27,30

In the mood for Pumpkin

33,60

Handmade ravioli with a delicate pumpkin filling, in a creamy sauce with a hint of garlic and parmesan cheese, topped with chuka-wakame (8 pcs)

Plant-forward versie: 29,80

Dessert

All our desserts are 100% plant based and gluten-free
Katy Pan
12,70
My mom’s favorite creme brulee but plant-based.
Gradina Secreta 
14,80
Champagne sabayon with coulis and pistachio ice cream.
Chocolat
14,40
Double chocolate cake served with artisanal ice cream
Cinderella
14,20
Autumn tiramisu with a delicate pumpkin twist