With baked button mushrooms and onions, celery root and pickled red radishes.
Entrée served with a garlic potato gratin and seasonal vegetables.
Entrée served with a garlic potato gratin and seasonal vegetables.
Entrée served with seasonal vegetables.
Entrée served with a garlic potato gratin and seasonal vegetables.
Entrée served with a garlic potato gratin and seasonal vegetables.
Entrée served with seasonal vegetables.
Served hot, gluten-free. With brussels sprouts and bacon stew on pantofolina.
Vegan. With moroccan carrot salad and raisin on grilled lavash.
Served hot. With spicy cole slaw on French roll.
Served hot. With tartar sauce in sweet roll.
Gluten-free. With port braised onion and blue cheese cream in ciabatta.
Served hot, gluten-free. With roasted garlic and marinated tomato, waffle potato on grilled ciabatta.
Vegan. With moroccan carrot salad and raisin on grilled lavash.
Served hot, vegetarian. With gruyere cheese and greens.
Served hot. With tartar sauce in sweet roll.
Served hot. With spicy cole slaw on French roll.
Served hot. With brussels sprouts and bacon stew on pantofolina.
With port braised onion and blue cheese cream in ciabatta.
Served hot. With roasted garlic and marinated tomato, waffle potato on grilled ciabatta.
Vegetarian.
Vegetarian.