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Forestiere Rice Dumplings
(Mix mushroom and rice balls topped with soyabean mince pepper sauce served with corn on the cob & balsamico salad greens) V
 
  All Vegan Jain
 

Soup

     
E1 Vichyssoise Soup

(Thick soup of potatoes and leek cooked in cream & cajun spice)

7.50
E2 Gazpacho

(Chilled puree soup of cucumber, onion, tomatoes & parsely)

7.50
E3 Pumpkin Orange Soup

(Squash pumpkin puree cooked with orange juice)

7.50

APPETISER

     
E4 Caprese Salad

(Slice of mozzarella cheese, tomato & basil with drizzle of olive oil) J

9.50
E5 Ceasar Salad

(Roman lattuce with grated tofu, bread cruttons & ceasar dressing) V

9.50
E6 Mix Green Salad

(Farm garden salad with local vegetables and avacado tossed in vinegratte dressing) V

9.50

Main Course

     
E7 Forestiere Rice Dumplings

(Mix mushroom and rice balls topped with soyabean mince pepper sauce served with corn on the cob & balsamico salad greens) V

9.50
E8 Bellpepper Shashlik In House Peanut Sc.

(Grilled cottage cheese shashlik covered in Thai curry peanut sauce served with Asian potato mash and soy basil spaghetti) V

9.50
E9 Parmesiana Pommes Arlie

(Jacket potatoes filled with cheesy sweet corn filling served on tomato based sauce with crispy nachos and tangy pineapple and salad greens) J

10.50
E10 Cheesy Cheddar Garden Casserole

(House favourite dish made of layered mash, pilaf, garden greens in 3 cheese sauce gratinated to perfection served with tobasco on side) J

10.50
E11 A House Speciality Asian Mexican Burritos

Crunchy lettuce, mayo and Asian spices stuffed in a rice crepe topped with bean sauce served with avocado salsa, coconut chutney and thousand island sauce) V

11.50
E12 Panseared Chillibean Tofu

(Blackbean chilli tofu served on a bed of steamed jasmine rice topped with stir fried wild spinach and baby pakchoy and roasted peanuts) V

11.50