Oyster mushrooms "snails" in parsley garlic butter. (GF-SF)
Poached "egg" in a rich red wine sauce, "bacon" and Parisian mushrooms.
Tahini pâté "Foie gras" served with fig jam. (GF-SF)
Carrot soup with pink lentils and garlic butter. (GF-SF)
Roasted melted "brie" cheese cooked with thyme, served with potatoes. (GF-SF)
Combination of four French cashew cultured cheeses. (GF-SF)
Layered "salmon" with creamy avocado and garlic cheese.
French onion soup, croutons, "gruyere" cheese. (SF-NF)
Tomatoes & "burrata" a la Mediterranean. (GF-SF)
Tender "steak" fillet topped with "foie gras" and served with a truffle wine-infused sauce and fresh shaved black truffle.
Hearty white bean slow cooked casserole with tender seared "duck" patty, Toulouse "sausage", onions, carrots and tomatoes. (NF)
Succulent "chicken legs" braised in red wine with Parisian mushrooms, onions, spices and herbes de Provence. (SF-NF-GF)
Tagliatelle pasta with "sea food" melange and Mediterranean olive oil. (SF-NF)
Slowly cooked "Chicken legs" with "chorizo", melted 3 colored peppers, onions & tomatoes served on
top of semolina. (NF-SF)
Slow-cooked "beef" in a rich spiced red wine with caramelized onions, carrots, fingerling potatoes. (NF-SF-GF)
Arugula, tomatoes, cucumbers, fava beans, 3 colored peppers, black olives, onions garlic basil, "tuna" balsamic olive oil served with a boiled "egg". (SF)
Slightly crispy Chunk "steak" served with black truffle French fries.
Finely chopped cold pea "steak" with shallots, parsley, capers, raw "egg", served with French fries. (GF-SF-NF)
Seitan "duck" strips cooked in mustard and tarragon with green peas and carrots. (SF-NF)
Slightly crispy "crab" cake topped with tartar sauce and served with Brussels sprouts. (SF-NF)
Vegetable stew made with eggplant, tomatoes, zucchini, peppers, onions, garlic & olive oil. (SF-GF-NF)
Breaded meati mushroom root cutlet topped with truffle "goat" cheese served with cheesy spinach. (SF-GF-NF)
Pan seared seaweed "scallops" on top of sautéed spinach.
Green Salade with Balsamic and Olive oil
2 grilled bacon slices made with konjac roots
Infused in black truffle
Grilled with spices and sesame seeds
With garlic and olive oil
Savory crepes made with buckwheat flour
Konjac smoked "salmon", Crème fraiche, avocado puree and dill. (SF-GF-NF)
"Bacon" bits, roasted tomatoes, onions, potatoes and coconut emmental cheese. (GF-NF-SF)
Toulouse "sausage", Parisian mushrooms, mustard cream and coconut emmental cheese. (GF-SF-NF)
"Goat" Cheese, grilled "chicken", agave, walnuts and coconut emmental cheese. (GF-SF-NF)
French Ratatouille and coconut emmental cheese. (NF-GF-SF)
Roasted bananas, melted dark chocolate and coconut whipped cream.
Strawberries, melted dark chocolate and coconut whipped cream.
Salted caramel, roasted apple, vanilla ice cream.
Melted dark chocolate, roasted almonds and coconut whipped cream.
Crepe flambe with orange liquor Grand Marnier, cooked in lemon and cashew butter.
Roasted pears and almonds, melted dark chocolate and coconut whipped cream.
Salted caramel, gingerbread crouton and coconut whipped cream.
Salted caramel, bananas and coconut whipped cream.
Lemon, Raspberry or Chocolate
Authentic French Toast - Brunch Only
100% vegan. (Most of winemaking processes involve the use of animal-derived products such as gelatin, isinglass (fish bladder), or egg whites for fining and clarification purposes.)
We are in the process of updating our wine list.
Choice of milk : Oat, Cashew, Soy or Almond.
Mint, Chamomile, Earl Grey, English Blend, Green tea with Berries, Green Tea with Tibetan Flowers, Green Tea with Jasmine. Served in cotton tea bag.
Still and Sparkling
Made with kola nuts, cloves, coriander, nutmeg, lemon, lime and agave.
Alkaline water at PH9.5
Infused with choice of flavors : Cucumber and Mint, Watermelon or Peach & Blueberry