| #1 – RATATOUILLE NICOISE (VEGAN VERSION AVAILABLE) |
| combination of tomato, assorted peppers, zucchini, aubergine, onion and garlic, simmered in |
| vegetables stock, refined with cream and butter |
| #2 – BLACK BEANS ZAPPATA |
| spiced tender cooked black beans, crispy fried tofu, celery and corn salsa coriander and steamed brown |
| rice and fresh coriander and fried plantain |
| #3 – SPAETZLE VESTA |
| flour and egg dumpling, tossed with classic basil pesto, |
| blend with assorted mushrooms, cherry tomatoes, green asparagus, and broccoli, |
| served on rich pomodoro sauce and topped with parmesan and herbs |
| #4 – LINGUINI TARTUFO |
| black truffle and mushroom enticed pasta with basil, zucchini and parmesan |
| #5 – FENNEL CRUSTED SALMON FILLET WITH LIME SAUCE |
| bedded on braised lentils, golden fried potato wedges and Italian broccoli |
| #6 – CHICKEN FRICASEE |
| chicken leg quarter browned in butter, served with oven baked potatoes and sautéed brussels sprout |
| #7 -SPEZZATINO DI MANZO AGRO DOLCE |
| slow braised angus chuck, roll marinated in red wine, shallots and vinegar, |
| served with parmesan polenta and glazed French beans |
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